Ingredients Jump to Instructions ↓

  1. 6 teaspoons all-purpose flour, divided

  2. 1/4 teaspoon salt

  3. 1/4 teaspoon ground mustard

  4. 1/4 teaspoon pepper, divided

  5. 2 boneless skinless chicken breast halves (6 ounces each )

  6. 1/4 cup lemon juice

  7. 1 plum tomato, cut into wedges

  8. 1 small onion, sliced

  9. 4 medium fresh mushrooms, sliced

  10. 2 teaspoons butter

  11. 1/3 cup 2% milk

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine 5 teaspoons flour, salt, mustard and 1/8 teaspoon pepper. Brush chicken with lemon juice, then sprinkle both wides with flour mixture. Place in an 11-in. x 7-in. baking dish coated with cooking spray. Arrange tomato, onion and mushrooms around chicken. Dot with butter; sprinkle with remaining pepper. Bake at 425° for 20-25 minutes or until a meat thermometer reaches 170°. Remove chicken and vegetables; keep warm. Pour pan drippings and loosened browned bits into a small saucepan. Stir milk into remaining flour until smooth; gradually stir into saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken and vegetables. Yield: 2 servings.


Send feedback