Doug's Favorite Chicken - Chicken, carrots, mushrooms in sauce

• 4 boneless chicken breasts
• 4 cups (950 ml) baby carrots, sliced in half lengthwise
• 4 cups (950 ml) fresh mushrooms, sliced
• 1/2 cup (125 ml) flour
• 2 tsp (10 ml) garlic salt
• 4 tbsp (60 ml) margarine (approx.)
• 1 cup (225 ml) chicken boullion
• 1/4 cup (60 ml) white wine or 2 tbsp (30 ml) lemon juice

1. Coat each chicken breast with flour.
2. Melt 1 to 2 tbsp (30 ml) margarine in large pan.
3. Cook chicken until golden on each side, about 10 to 15 minutes.
4. Remove chicken and set aside.
5. Melt 1 to 2 tbsp (30 ml) margarine in same pan.
6. Add slice carrots and garlic salt.
7. Cook until almost tender.
8. Add mushrooms and additional margarine if necessary.
9. Cook until tender.
10. Add chicken boullion, wine or lemon juice.
11. Add chicken and let simmer about 10 minutes.
12. Sauce should thicken after simmering.
13. If not, mix a little flour and water and stir in.
14. We serve this with mashed potatos and serve the carrot/mushroom sauce over both the chicken and mashed potatos.

chicken breasts, baby carrots, fresh mushrooms, flour, garlic, margarine, chicken boullion, white wine

Taken from online-cookbook.com/goto/cook/rpage/00010E (may not work)