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8 chicken breasts skin removed
1/3 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons butter or margarine
1/4 cup vegetable oil
1 pound mushrooms sliced (about 6 cups)
Salt
Black pepper
1/2 cup vermouth or chicken broth
1/2 teaspoon rosemary dried, crushed
1 package rotini pasta or other pasta of choice
Preheat oven to 350°.
Pat chicken pieces dry with paper towels.
In a plastic bag, mix flour, 1 teaspoon salt and 1/4 teaspoon pepper. Toss chicken breasts, a few at a time, in seasoned flour.
In a large skillet over medium heat, brown chicken in 4 tablespoons of the butter or margarine and oil. Transfer chicken to a 3-quart baking dish.
Remove drippings from skillet. In same skillet over medium heat, saute mushrooms in remaining 2 tablespoons butter or margarine until tender. Lightly sprinkle with salt and pepper. Add vermouth or broth and rosemary. Cook and stir for 2minutes. Pour over chicken.
Cover and bake for 30 minutes. Uncover and bake 10 minutes longer or until chicken is tender and juices run clear.
Serve with hot cooked pasta or rice if preferred.
