Lunch with Kristen and Joo and the Irvine YP team! Someone said it was true southern hospitality. Someone else said it is only Christ. I'm guessing since God wants to be expressed through human virtues, it was probably both. Hehe Kristen and Joo know how take care of us by filling our tummies with tasty things!
4 skinned and boned chicken breastsPlace chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle both sides of chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge in breadcrumbs. Set aside.
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 cup Italian-seasoned breadcrumbs
1 (8-ounce) package sliced fresh mushrooms
1 teaspoon olive oil
18 to 20 garlic cloves, crushed
2 tablespoons olive oil, divided
2 tablespoons butter or margarine, divided
1 (14-ounce) can chicken broth
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
3 tablespoons all-purpose flour
1/4 cup water
Sauté mushrooms in 1 teaspoon hot oil in a large nonstick skillet over medium-high heat 8 minutes or until edges are browned. Remove from skillet. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.
Sauté garlic in 1 tablespoon hot oil over medium heat 5 to 10 minutes or until lightly browned and soft. Remove from skillet, and mash lightly with a fork or potato masher; set aside.
Melt 1 tablespoon butter with 1/2 tablespoon oil in skillet over medium heat; add 2 chicken breasts, and cook 4 minutes on each side or until done. Remove chicken to a wire rack in a jellyroll pan. Keep chicken warm in oven at 225°. Repeat with remaining butter, oil, and chicken.
Stir chicken broth and next 3 ingredients into skillet, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sautéed mushrooms and garlic.
Stir together 3 tablespoons flour and 1/4 cup water; whisk into broth mixture over medium-high heat. Cook 3 minutes, whisking constantly, or until thickened. Serve with chicken.
Yield 4 servings