Smothered Chicken

• 4 boneless skinless chicken breasts
• 12 cup Italian seasoned breadcrumbs
• 8 ounces sliced fresh mushrooms
• 1 teaspoon olive oil
• 18 -20 garlic cloves, crushed
• 2 tablespoons olive oil, divided
• 2 tablespoons butter, divided
• 1 (14 ounce) can chicken broth
• 1 tablespoon lemon juice
• 12 teaspoon dried basil
• 14 teaspoon dried oregano
• 3 tablespoons all-purpose flour
• 14 cup water

1. Between 2 sheets of heavy-duty plastic wrap or waxed paper, pound chicken to a 1/4" thickness with a meat mallet or rolling pin.
2. Sprinkle both sides of chicken with salt and pepper, then dredge in bread crumbs and set aside.
3. In a large nonstick skillet over medium-high heat, saute mushrooms in 1 tsp hot oil for 8 minutes or until brown around the edges.
4. Remove from skillet.
5. Sprinkle mushrooms with salt and pepper and set aside.
6. Saute garlic in 1 Tbsp hot oil over medium heat till lightly browned and soft, about 5-10 minutes.
7. Remove from skillet, mash lightly with a fork, and set aside.
8. Melt 1 Tbsp butter with 1/2 Tbsp oil in skillet over medium heat.
9. Add 2 chicken breasts and cook till done, about 4 minutes on each side.
10. Remove chicken and place it on a wire rack in a jelly-roll pan and keep it warm in a 225 degree oven.
11. Repeat with remaining butter, oil, and chicken.
12. Stir chicken broth, lemon juice, basil, and oregano into skillet and cook for 2 minutes, stirring to loosen particles from bottom of skillet.
13. Stir in sauteed mushrooms and garlic.
14. Stir together 3 Tbsp flour and 1/4 cup water; whisk into broth mixture over medium-high heat Cook, whisking constantly, 3 minutes or until thickened.
15. Spoon sauce over chicken breasts and serve immediately.

chicken breasts, italian seasoned breadcrumbs, mushrooms, olive oil, garlic, olive oil, butter, chicken broth, lemon juice, basil, oregano, allpurpose, water

Taken from www.food.com/recipe/smothered-chicken-193408 (may not work)