Recipes

• 1 tbsp. Hiland Butter
• 1 tbsp. olive oil
• 4 boneless, skinless chicken breasts, pounded thin
• 2 tbsp. Daddy Hinkle’s O’Riginal Liquid Marinade
• ½ cup Shawnee Mills All-Purpose Flour
• 1 tbsp. Daddy Hinkle’s O’Riginal Dry Marinade
• 1 (8 oz.) pkg. JM Farms Gourmet Portabella Mushroom Fillets
• 1 cup green onion tops, thinly sliced
• 1 clove garlic, minced
• 1 pint Hiland Half-and-Half
• ¼ cup honey dijon mustard
• Hot cooked pasta or rice, as desired

Instructions

1. Place chicken breasts in a shallow glass dish; sprinkle with the Daddy Hinkle’s liquid marinade, and marinate at room temperature for 10 minutes.  Meanwhile, combine the flour with Daddy Hinkle’s dry marinade in a separate shallow dish.
2. Heat the butter and olive oil in a large skillet over medium-high heat. Dredge marinated chicken in flour mixture, coating well.  Pan-fry for 5 to 7 minutes each side, or until golden brown and juices run clear; remove from skillet and cover to keep chicken warm.
3. Add mushrooms, green onions and garlic to hot skillet; sauté for 2 to 3 minutes.
4. Stir half-and half into the pan, along with mustard.  Cook and stir for 5 minutes, or until thickened.
5. Serve chicken over hot cooked pasta, or rice, as desired.  Drizzle with cream sauce prior to serving.  Enjoy!

Filed Under

• Poultry