Mushroom Cream Chicken

• 2 boneless skinless chicken breast halves (1/2 pound)
• 3 tablespoons all-purpose flour, divided
• 2 teaspoons butter
• 1 teaspoon olive oil
• 1 cup sliced fresh mushrooms
• 1 tablespoon sliced green onion
• 1 garlic clove, minced
• 3/4 cup chicken broth
• 1/2 cup Madeira wine or additional chicken broth
• 1 tablespoon fat-free half-and-half

1. Flatten chicken to 1/4-in. thickness. Dredge in 2 tablespoons flour. In a nonstick skillet, brown chicken in butter and oil over medium heat for 2-3 minutes on each side or until juices run clear. Remove chicken and set aside.
2. In the same skillet, saute the mushrooms, green onion and garlic for 2 minutes or until tender. Sprinkle with remaining flour and stir to blend. Gradually add broth and broth and wine or additional broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cream. Return chicken to skillet. Cook for 2-3 minutes or until chicken is heated through (do not boil).

chicken, allpurpose flour, butter, olive oil, mushrooms, green onion, garlic, chicken broth, madeira wine

Taken from www.tasteofhome.com/recipes/mushroom-cream-chicken/ (may not work)