Lemony Mushroom Chicken
1 cup of plain flour (all-purpose)
1/2 tsp dried thyme
2 tbsp dried basil
1 tsp salt
1/2 tsp black pepper
1 garlic glove finely minced
4 chicken breast halves
1/2 cup butter
1 can condensed cream of mushroom soup
1cup (250ml) chicken broth
1/4 cup (about 65ml) white wine
Juice of one lemon plus the zest
1tbsp chopped fresh parsley
1. In a bowl combine the first seven ingredients, then roll your chicken breasts in the mixture, using your hands pat off any excess mixture.
2. In a large skillet/frying pan (it needs a lid as you are going to cover it later) melt the butter over a medium heat and saute the chicken for about 10 minutes, you want it so that it is no longer translucent.
3. In another bowl mix together the mushroom soup, broth, wine and the lemon juice and then pour over the chicken, cover and simmer for about 20 minutes until the chicken is no longer pink. Garnish with the parsley, capers and lemon zest.