Ingredients

The following ingredients have 4 Servings
  • 4 boneless skinless chicken breasts (pounded thin, as for cutlets)
  • 1/2 C flour
  • 1 T baking powder
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1 egg (beaten)
  • 2 T olive oil
  • 1 T butter
  • 5 oz baby portobello mushrooms (sliced)
  • 1 sweet onion (sliced)
  • 1 C milk
  • 2 tsp soy sauce

Instruction

  • In a shallow dish combine flour, baking powder and salt. Remove 2 T of flour mixture and set aside for now.
  • Add beaten egg to a second shallow bowl.
  • Dip chicken in egg then flour mixture to coat.
  • In a large, nonstick skillet, heat 2 T oil over medium heat. Add chicken and cook 4-5 minutes, until brown. Turn chicken over and cook until chicken is browned and cooked through. Remove chicken from skillet and set aside (or keep in oven to keep warm).
  • Return skillet back to medium heat and add butter, onions and mushrooms. Cook a few minutes until browned and soft. Sprinkle the remaining flour mixture over mushrooms and onions and stir. Allow the flour to cook out for 1-2 minutes, stirring. Add milk and soy sauce and stir well. Bring to a bubble and then simmer a few minutes until sauce is thickened. Check for seasoning and add salt/pepper as desired.
  • Pour mushroom mixture over chicken to serve. Garnish with chopped green onions or parsley if desired.