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


  • 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
  • Coat each chicken breast with flour.
  • Melt 1 to 2 tbsp (30 ml) margarine in large pan.
  • Cook chicken until golden on each side, about 10 to 15 minutes.
  • Remove chicken and set aside.
  • Melt 1 to 2 tbsp (30 ml) margarine in same pan.
  • Add slice carrots and garlic salt.
  • Cook until almost tender.
  • Add mushrooms and additional margarine if necessary.
  • Cook until tender.
  • Add chicken boullion, wine or lemon juice.
  • Add chicken and let simmer about 10 minutes.
  • Sauce should thicken after simmering. If not, mix a little flour and water and stir in.
  • We serve this with mashed potatos and serve the carrot/mushroom sauce over both the chicken and mashed potatos.
This originally started out from a Chicken Picatta recipe. I changed and added some new ingredients.

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