Pan-Roasted Chicken with Shiitake Mushrooms

• 3 Tbsp. flour, divided
• 4 small boneless skinless chicken breasts (1 lb.), pounded to 1/2-inch thickness
• 6 Tbsp. KRAFT Asian Toasted Sesame Dressing, divided
• 1 lb. shiitake mushrooms, quartered
• 4 cloves garlic, minced
• 1 cup fat-free reduced-sodium chicken broth
• 2 Tbsp. lite soy sauce

1. Place 2 Tbsp.
2. flour in pie plate.
3. Add chicken, 1 piece at a time; turn to evenly coat both sides of each breast.
4. Heat 2 Tbsp.
5. dressing in large nonstick skillet on medium-high heat.
6. Add chicken; turn to evenly coat both sides with dressing.
7. Cook 3 to 4 min.
8. on each side or until evenly browned on both sides.
9. (Chicken will not be done.)
10. Transfer chicken to plate; cover to keep warm.
11. Add 2 Tbsp.
12. of the remaining dressing and mushrooms to skillet; cook 8 min.
13. or until golden brown, stirring occasionally and adding garlic for the last minute.
14. Stir in remaining flour; cook and stir 1 min.
15. Add remaining dressing, broth and soy sauce; cook and stir 2 min.
16. or until slightly thickened.
17. Return chicken to skillet; spoon mushroom mixture over chicken.
18. Cook 2 min.
19. or until done.

flour, chicken breasts, sesame dressing, shiitake mushrooms, garlic, chicken broth, soy sauce

Taken from www.kraftrecipes.com/recipes/pan-roasted-chicken-shiitake-mushrooms-182865.aspx (may not work)