Preparation:
PREPARATION: Rnse chicken with cold water and pat dry with paper towels. Cut a thin pocket in thickest part of breast, from bone side to within 1/2 inch of outer edge of meat. In small bowl, blend garlic and rosemary. Spread half of rosemary mixture inside pocket of each chicken breast. Secure with wooden picks. Season chicken with salt and pepper. COOK: spray medium nonstick skillet with nonstick cooking spray. Heat over medium high heat. Add chicken to skillet, bone side up. Cover and brown 3 minutes. Remove from heat. Remove chicken. Cover and keep warm. In same skillet heat oil over medium heat. Add mushrooms and shallots; cook and stir 2 minutes. Push vegetables to sides of pan. Add chicken. Pour broth over chicken and vegetables. Cover tightly. Cook 10 to 12 minutes over medium low heat until chicken is done. Meanwhile, in small bowl, blend cornstarch into 1 tablespoon water. When chicken is done, remove to platter, cover to keep warm. Blend cornstarch mixture into mushroom mixture. Cook and stir over high heat until thickened and translucent. SERVE: To serve, spoon sauce over chicken. Garnish with parsley. Serve with steamed green beans and crusty French rolls, if desired. Refrigerate leftovers. |
