Serves: 8
Total Calories: 227
1. Preheat oven to 350°.
2. Pat chicken pieces dry with paper towels.
3. In a plastic bag, mix soy flour, 1 teaspoon salt and 1/4 teaspoon pepper. Toss chicken breasts, a few at a time, in seasoned flour.
4. In a large skillet over medium heat, brown chicken in 4 tablespoons of the butter and oil. Transfer chicken to a 3-quart baking dish.
5. Remove drippings from skillet. In same skillet over medium heat, saute mushrooms in remaining 2 tablespoons butter until tender. Lightly sprinkle with salt and pepper. Add vermouth or broth and rosemary. Cook and stir for 2minutes. Pour over chicken.
6. Cover and bake for 30 minutes. Uncover and bake 10 minutes longer or until chicken is tender and juices run clear.
This Chicken And Mushrooms recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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