Ingredients:
4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 cups diagonally sliced carrots
1 cup sliced onions
1 garlic cloves, minced
2 (8 ounce) packages sliced mushrooms
1/4 cup flour
1 (14 1/2 ounce) cans chicken broth
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
chopped fresh chives
Directions:
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add chicken and sprinkle with salt and pepper.
Cook for 4 minutes on each side or until lightly browned.
Remove from pan.
Heat the oil in pan over medium high heat.
Add carrot, onion, and garlic.
Cook 2 minutes.
Add mushrooms.
Cook 5 minutes or until the vegetables are tender.
Sprinkle with flour.
Cook 2 minutes, stirring constantly.
Add broth and thyme.
Bring to a boil and cook until slightly thick, stirring frequently.
Return chicken to pan.
Cover, reduce heat and simmer for 10 minutes or until chicken is done.
Garnish with chives.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.