Mama Mangia
Super Moderator
SMOTHERED CHICKEN BREASTS
5 T. olive oil, divided
2 lg. onions, sliced
8 oz. fresh sliced mushrooms
6 boneless, skinless chicken breasts
2/3 c. flour, divided
½ t. salt
½ t. white pepper
2 c. chicken broth
¼ c. capers, drained
½ red bell pepper, finely chopped
Heat 1 T. olive oil; cook onions until golden; remove; set aside. Add another 1 T. oil to same skillet and cook mushrooms for 3 to 5 minutes. Add to onions in bowl. Pound out breasts to ½-inch thickness and cut each in half.
Combine ½ c. flour, salt and pepper - dip chicken. Heat 2 T. oil and brown chicken. Arrange in 13 X 9-inch pan. Top with onions and mushrooms. Add remaining flour and remaining 1 T. oil to skillet; stir smooth. Add broth; stir smooth. Boil and thicken to form a gravy. Stir in capers. Pour over chicken. Bake 375* F. for 25 minutes. Sprinkle with red pepper.
5 T. olive oil, divided
2 lg. onions, sliced
8 oz. fresh sliced mushrooms
6 boneless, skinless chicken breasts
2/3 c. flour, divided
½ t. salt
½ t. white pepper
2 c. chicken broth
¼ c. capers, drained
½ red bell pepper, finely chopped
Heat 1 T. olive oil; cook onions until golden; remove; set aside. Add another 1 T. oil to same skillet and cook mushrooms for 3 to 5 minutes. Add to onions in bowl. Pound out breasts to ½-inch thickness and cut each in half.
Combine ½ c. flour, salt and pepper - dip chicken. Heat 2 T. oil and brown chicken. Arrange in 13 X 9-inch pan. Top with onions and mushrooms. Add remaining flour and remaining 1 T. oil to skillet; stir smooth. Add broth; stir smooth. Boil and thicken to form a gravy. Stir in capers. Pour over chicken. Bake 375* F. for 25 minutes. Sprinkle with red pepper.