A classic Sicilian chicken dish. Boneless, skinless, chicken breasts are browned in a pan and then finished with a velvety mushroom, white wine sauce. Serve with white or brown rice provided.
Thaw completely. Pat chicken breasts dry. Three at a time, gently shake chicken in flour mixture to coat. Repeat with last three. Preheat a large skillet with 2 tablespoons Olive Oil over medium heat. Brown chicken on all sides. Remove chicken from skillet and set aside. In same pan, add onion/mushroom bag. Sautee for 2-4 minutes. Next add white wine; stirring the brown bits from pan. Reduce by half. Add the chicken broth to pan. Bring to a boil. Sprinkle Rosemary into pan; stir. Next whisk in the butter. Whisk until butter is melted and everything is mixed thoroughly. Add chicken back to pan and cook for another 5 mins on each side, or until chicken is cooked through. (165 degrees) Serve with rice.