SKILLET HERB ROASTED CHICKEN

Skillet Herb Roasted Chicken image

Simple and lovely meal with a side salad of Bibb lettuce [or field greens], cucumbers and sliced oranges.

Provided by Terrie Hoelscher

Categories Roasts

Time 30m

Number Of Ingredients 10

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Ingredients

2 Tbsp all purpose flour
1/4 tsp ground sage
1/4 tsp dried thyme leaves, crushed
4 skinless, boneless chicken breast halves or 8 skinless, boneless chicken thighs
2 Tbsp butter
1/2 c shitake mushrooms, sautee'd
1 can(s) cream of chicken soup, fat-free, low sodium
1/2 c water
4 c cooked hot rice
2 Tbsp sliced green onions [scallions], green tops and all

Steps:

1. Mix flour, sage, and thyme on a plate. Tenderize chx. breasts a little bit with a meat mallet, then dredge chicken in this flour mixture.
2. In a medium skillet over medium heat, melt the butter. Add chicken and cook about 7 or 8 minutes per side, or until chicken is nicely browned and no longer pink. Remove to a plate, and keep chicken warm. Lightly saute' the shitake mushrooms in the butter that's left in the pan. Only a few minutes will do it. Transfer to the plate w/ the chicken.
3. Add soup and water to the skillet. Reduce heat to low and heat thoroughly.
4. Chop green onions and set aside. Place one cup of hot, prepared rice on each plate, and top with one chx. breast or two chx. thighs. Pour sauce over chicken, and garnish with sautee'd shitake mushrooms and sliced green onion.

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