1/3 C and 1 Tbs Flour
2 tsp Dry Minced Garlic
2 tsp Marjoram Flakes
2 tsp Basil Flakes
1 tsp and 1 dash Salt
2 Tbs Extra Virgin Olive Oil
1-2 lbs Chicken Breasts
1 C Chicken Broth
1 Carton Mushrooms
Heat 1 Tbs. olive oil in non stick skillet over medium heat.
Mix all dry ingredients together. Coat chicken breasts in mixture.
Add chicken breasts to skillet and cook over medium heat until cooked through and tender. (If using frozen chicken breasts, sprinkle half of the mixture over chicken breasts after placing them in pan. After turning chicken breasts, add last half of mixture to unseasoned side.)
While chicken is cooking, sautee mushrooms in 1 Tbs olive oil over medium heat.
Mix 1 Tbs flour with a dash of salt. Whisk into chicken broth, and cook over medium-high heat until slightly thickened.
Cook chicken breasts until lightly browned and seasoning on each side is a little crispy.
Place a chicken breast or two on each plate and set aside.
Chicken broth mixture into skillet and mix with the remaining seasoning and browned bits of crust. Add half the mushrooms. Turn heat to high and heat mixture for just a couple minutes on high heat.
Pour a little sauce over each chicken breast and top with remaining sauteed mushrooms.
You can also make this recipe and just skip the mushrooms and sauce. It is delicious as is!