Chicken Scaloppine With Mushrooms

• 4 boneless, skinless chicken breast halves
• 1/3 c. flour
• 8 oz. mushrooms, diced
• 3 cloves garlic, minced
• 1 Tbsp. flour
• 1 3/4 c. stewed tomatoes
• 1/4 c. dry wine
• 1 tsp. Italian seasoning
• 3 Tbsp. olive oil
• 1/2 c. chopped onion
• 1/2 c. chicken broth
• 1/2 tsp. salt
• 1/4 tsp. pepper

1. Pound chicken to 1/4-inch thickness.
2. Cut into 3-inch pieces. Dust with 1/3 cup flour.
3. In medium skillet, heat oil; cook chicken 2 minutes on each side.
4. Remove.
5. Add mushrooms, onion and garlic; saute 2 minutes.
6. In small bowl, slowly stir broth into 1 tablespoon flour until smooth.
7. Add to skillet with tomatoes and juice, wine, salt, seasoning and pepper.
8. Bring to boil; reduce heat and simmer uncovered 4 minutes.
9. Add chicken; simmer covered 4 minutes.
10. Serve over hot pasta or rice.

chicken, flour, mushrooms, garlic, flour, tomatoes, dry wine, italian seasoning, olive oil, onion, chicken broth, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=446464 (may not work)