|1 cup all-purpose flour|
|1⁄2 tbsp dried thyme|
|2 tbsp dried basil|
|1 tbsp dried parsley|
|1 tsp paprika|
|1 tsp salt|
|1⁄2 tsp ground black pepper|
|1 tsp garlic powder|
|4 boneless, skinless chicken breast halves|
|1⁄2 cup butter|
|1 can (10.75 oz) condensed cream of mushroom soup|
|1 can (10.5 oz) condensed chicken broth,|
|1⁄4 cup dry white wine|
|1 lemon, juiced|
|1 package (8 oz) fresh sliced mushrooms|
|1 tbsp fresh parsley, chopped|
|2 tbsp capers|
|1 tbsp lemon zest, grated|
- In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour.
- Melt butter in a large skillet over medium heat and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, lemon juice, and mushrooms and pour over chicken.
- Cover the skillet and simmer for 20 minutes or until the chicken is no longer pink and the juices run clear. Garnish with parsley, capers, and lemon zest.
Source : allrecipes.Com