1. In a plastic bag combine flour, salt, and black pepper; then add chicken pieces, a few at a time, shaking to coat. 2. In a 12-inch skillet brown chicken in hot oil over medium-high heat for 8 minutes, turning occasionally. 3. Remove chicken from skillet; set aside. 4. Add onions, mushrooms, and garlic to skillet and cook 4 minutes, stirring occasionally and scraping up any browned bits. 5. Return chicken to pan and add white wine or chicken broth, broth, basil, and thyme. 6. Bring to boiling; reduce heat. 7. Cover and simmer for 25 to 30 minutes or until chicken is no longer pink and remove chicken; cover and keep warm. 8. Increase heat to medium and gently boil sauce, uncovered, for 5 minutes- if desired, stir in whipping cream. 9. Serve chicken and sauce over toasted baguette slices and season to taste with salt and freshly ground black pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
