Chicken Breasts with Mushrooms and Rosemary
|Boneless, skinless chicken breast halves||24 Ounce (4 In Number, 6 Ounce Each)|
|Freshly ground black pepper||To Taste|
|All-purpose flour||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Jarred minced garlic||2 Teaspoon|
|Fresh mushrooms||8 Ounce, sliced (1 Package)|
|Low-sodium chicken broth||1 Cup (16 tbs)|
|Dried rosemary||1⁄2 Teaspoon, crumbled|
|Unsalted butter||1 1⁄2 Tablespoon|
1.Put a sprinkling of salt, pepper and flour on chicken pieces.
2.Take a large non stick skillet and heat oil in it on medium high flame.
3.Put chicken in it and cook by flipping for 7- 8 minutes until golden.
4.Once done, take the chicken out in a plate.
5.Put garlic and mushrooms in the skillet and cook for 2 minutes.
6.Stir in broth and rosemary and boil the mixture.
7.Cook more until half.
8.Lower the flame and add butter, salt and pepper.
9.Put chicken in it and mix well.