Ingredients:
1/2 cup flour
3/4 teaspoon thyme
1 tablespoon basil
1 1/2 teaspoons parsley
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
2 boneless skinless chicken breasts
1/4 cup butter
1/2 can cream of mushroom soup
5 1/2 ounces cans chicken broth
2 tablespoons dry white wine
1/2 small lemons, juice of
1 1/2 teaspoons fresh parsley (optional)
1 tablespoon capers, drained well (optional)
1 1/2 teaspoons lemons, zest of (optional)
Directions:
Combine flour, thyme, basil, parsley, paprika, salt, pepper, garlic powder.
Coat chicken with mixture, patting off the excess.
Melt butter in skillet.
Saute chicken over med heat until brown on both sides (10 min).
In a bowl, mix soup, broth, wine, and lemon juice.
Pour over chicken.
Simmer covered for 20 min.
or until chicken is no longer pink inside and juices run clear.
Garnish with parsley, capers, and lemon zest, if desired.
Servings: 2
Time preparation: 10 min.
Time total: 40 min.