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Article updated: 1/23/2013 12:11 PM

Chicken with Mushroom Sauce

4 skinless, boneless chicken breasts

1 teaspoons salt

cup all-purpose flour

teaspoon black pepper

cup milk

1 cup Italian-seasoned bread crumbs

Olive oil

1 garlic clove, peeled and minced

12 fresh mushrooms, cleaned and sliced

4 scallions, trimmed and chopped

3 tablespoons chopped fresh parsley

2 tablespoons capers

cup chicken broth or water

cup Marsala or white wine

2 tablespoons lemon juice

2 lemons, sliced

Place chicken breasts between 2 sheets of heavy-duty plastic wrap. Using a meat mallet or rolling pin, pound and flatten chicken to -inch thickness. Sprinkle chicken evenly with teaspoon salt.

Combine flour, pepper and another teaspoon salt in a shallow dish. Pour milk in a shallow bowl. Put bread crumbs in a shallow dish. Dredge chicken in flour mixture, shaking off excess. Dip chicken in milk and dredge in bread crumbs.

Line a platter with paper towels and set aside. Pour olive oil to a depth of inch in a large skillet and heat over medium-high. Working in batches, fry chicken 5 to 6 minutes on each side. Remove from skillet and drain on the lined platter. Discard oil and drippings, reserving 2 tablespoons in the pan.

Saute garlic in hot drippings 20 seconds over medium-high heat. Add mushrooms and saute 3 minutes, or until lightly browned. Add scallions, parsley and capers; saute 1 minute. Stir in broth (or water), wine, lemon juice and the remaining teaspoon salt. Bring to a boil and cook, stirring constantly, 2 minutes or until slightly thickened. Serve mushroom sauce over chicken, with lemon slices on the side.

To freeze chicken: Fry chicken as directed until almost done. Cool quickly. Freeze on baking sheets, then place in labeled zip-top plastic freezer bags and freeze up to 4 months. To reheat, thaw in refrigerator overnight. Place in a shallow pan and bake at 350 degrees for 30-40 minutes, or until temperature reaches 165 degrees.

To freeze mushroom sauce: Ladle room-temperature sauce into zip-top plastic freezer bags. Seal and freeze up to 4 months. To reheat, thaw in refrigerator overnight. Reheat in a medium saucepan over medium heat.

Serves four.

"Southern Living Fix It & Freeze It, Heat It & Eat It" (Oxmoor House, 2012)

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