Ingredients
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4 boneless skinless chicken breasts
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2 tablespoons flour
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon oil
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1 tablespoon butter
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3/4 cup red onion, sliced
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1 cup chicken broth
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2 tablespoons Dijon mustard
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1 tablespoon capers
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1 tablespoon butter
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2 cups fresh mushrooms
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1/3 cup chicken broth
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1/2 cup dry white wine
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1/2 teaspoon rosemary
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6 ounces pineapple chunks in juice
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1/2 cup apricot preserves
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1 jalapeno, chopped
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2 tablespoons lime juice
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2 tablespoons fresh cilantro, chopped
Instructions
- Mix flour, salt & pepper in large baggie. Add chicken and shake to coat.
- Heat oil in skillet- cook chicken 8 minutes turning once and remove the chicken from the skillet. Then using same skillet make one of the variations of toppers.
- For Mustard-Caper Topper: Saute the red onion in butter. Add the chicken broth, dijon mustard and capers. Cook for 4 minutes. Spoon over chicken.
- For Mushroom-Wine Topper: Saute mushrooms in butter. Add wine, chicken broth and rosemary. Simmer for 4 minutes. Spoon over chicken.
- For Carribean Topper: Heat pineapple and apricot preserves with jalepeno. Cook 4 minutes, remove from heat and add lime juice and cilantro. Spoon over chicken.
- For Tomato- Artichoke Topper: Heat tomatoes, artichokes and balsalmic vinegar. Cook 4 minutes. Spoon over chicken and sprinkle with mozzerella cheese.