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CHICKEN VINAIGRETTE WITH MUSHROOMS

Category:    Chicken
Yield: 6 servings
 
      1 lb Boneless chicken                    2 ts Vinegar
           -breasts,pounded 1/4" thick         1 ts Freshly chopped parsley or
           Salt and black pepper                    -1/4 tsp. dry parsley flakes
           All-purpose flour                 3/4 ts Freshly chopped tarragon or
      4 tb Olive oil                                -1/4 tsp. dry tarragon
      1    Clove garlic,minced                 1 c  Sliced mushrooms
    1/3 c  Chicken broth                            Cooked Rice
 
  Sprinkle chicken with salt and black pepper; coat lightly with flour,
  shaking off excess.
  
  In a 10 or 12" skillet, heat oil and cook chicken with garlic until lightly
  browned, about 2 minutes on each side. Add chicken broth, vinegar, parsley,
  tarragon and mushrooms; simmer, covered, 5 minutes or until tender. Serve
  over cooked rice. Spoon pan juices over each serving.
 

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