Chicken Francaise

• 8 large chicken breasts, boned
• 4 cloves fresh garlic
• flour
• salt and pepper
• 1 large or 2 small lemons
• 1 small can sliced mushrooms
• noodles or rice seasoned with garlic, butter and grated Parmesan cheese
• 2 small cans or 1 large can peeled tomatoes
• oregano
• sweet basil
• vegetable oil
• squeeze Parkay
• lemon juice to taste

1. Cut chicken breast into bite size pieces.
2. Shake in seasoned flour and saute until very lightly browned in pan with oil and butter combined.
3. Add pinches of oregano and sweet basil.
4. Spread pressed garlic cloves all over.
5. Mix and saute just a bit more. Continue process until all chicken has been sauteed.
6. Turn into a 9 x 14-inch baking dish.
7. Add mushrooms, chopped tomatoes and grated lemon rind.
8. Add squeeze Parkay in latticed pattern all over dish. Garlic and lemon juice should not overpower each other.
9. Cover dish with heavy-duty foil.
10. Can be frozen for later use.
11. Bake in preheated oven at 350u0b0 for 20 to 30 minutes.
12. Serve with noodles or rice.

chicken breasts, garlic, flour, salt, lemons, mushrooms, noodles, tomatoes, oregano, sweet basil, vegetable oil, parkay, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=639249 (may not work)