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Tuesday, September 13, 2011


2 tablespoons oil
8 boneless, skinless chicken breasts, cubed
1 1/2 teaspoon marjoram
1 1/2 teaspoon thyme
1 1/2 teaspoon rosemary, crumbled
freshly ground pepper
1 tablespoon butter or margarine
3-4 fresh portabella mushrooms*, chopped
3 cloves garlic, minced
1/2 cup dry white wine, optional
1/4 cup all purpose flour
2 cups chicken broth
1/2 cup chopped green onions

In large saucepan, heat oil. Add chicken. Cook until no pink remains. Stir in marjoram, thyme, rosemary and pepper to taste. Transfer to 13 x 9 inch casserole dish. In same saucepan, melt butter. Add mushrooms and garlic. Saute 6 to 7 minutes or until mushrooms are tender. Add while wine. Cook 2 minutes. Add to chicken mixture with slotted spoon. Whisk flour into remaining juices in saucepan. Cook 1 minute. Add chicken broth. Cook and stir over medium high heat until thick and bubbly. Add green onions. Cook 1 minute. Pour over chicken mushroom mixture. Toss lightly to coat. Bake at 350F 20 minutes or until heated through. Serve over bed of brown or white rice. Garnish with paprika and fresh parsley, if desired. Serves 6 to 8.

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