Source:

Lora Montgomery

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

Comments

This originally started out from a Chicken Picatta recipe. I changed and added some new ingredients.