All Recipes

Pan-Roasted Chicken with Shiitake Mushrooms

Prep

15-30 mins

Total

30 MIN

Servings

4 Servings

Ingredients

3 tbsp

flour, divided

4 small

boneless skinless chicken breasts (1 lb.), pounded to 1/2-inch thickness

6 tbsp

KRAFT Asian Toasted Sesame Dressing, divided

1 lb

shiitake mushrooms, quartered

4 cloves

garlic, minced

1 cup

fat-free reduced-sodium chicken broth

2 tbsp

lite soy sauce

Instructions

Step 1

Place 2 Tbsp. flour in pie plate. Add chicken, 1 piece at a time; turn to evenly coat both sides of each breast with flour.

Step 2

Heat 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; turn to evenly coat both sides of breasts with dressing. Cook 3 to 4 min. on each side or until evenly browned on both sides. (Chicken will not be done.) Transfer chicken to plate; cover to keep warm.

Step 3

Add 2 Tbsp. of the remaining dressing and mushrooms to skillet; cook 8 min. or until mushrooms are golden brown, stirring occasionally and adding garlic to the skillet for the last minute. Stir in remaining flour; cook and stir 1 min. Add broth, soy sauce and remaining dressing; cook and stir 2 min. or until slightly thickened.

Step 4

Return chicken to skillet; spoon mushroom mixture over chicken. Cook 2 min. or until chicken is done.

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