Mushroom Cream Chicken

Another great looking recipe from my new cook book! I can't wait to try this one out!

2 boneless, skinless chicken breast halves
3 Tbsp. flour, divided
2 tsp. butter
1 tsp. olive oil
1 cup sliced fresh mushrooms
1 Tbps sliced green onion
1 garlic clove, minced
3/4 cup chicken broth
1/2 cup Madeira wine OR additional chicken broth
1 Tbsp. fat free half and halr cream

Flatten chicken to 1/4 in. thickness. Dredge in 2 Tbsp. flour. In nonstick skillet, brown chicken in butter and oil over medium heat for 2-3 minutes on each side or until juiced run clear. Remove chicken and set aside.

In the same skillet, saute the mushrooms, green onion and garlic for 2 minutes or until tender. Sprinkle with remaining flour and stir to blend. Gradually add broth and wine or additional broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cream. Return chicken to skillet. Cook for 2-3 minutes or until chicken is heated through (do not boil). Yield: 2 servings

Ashlee side note: I'm imagining this to be similar to the Boursin chicken. Probably not nearly as good, but this only has 9 grams of fat per serving. Not too shabby for a cream sauce.