Pan-Roasted Chicken with Shiitake Mushrooms
3 Tbsp. flour, divided
4 small boneless skinless chicken breasts (1 lb.), pounded to 1/2-inch thickness
6 Tbsp. KRAFT Asian Toasted Sesame Dressing, divided
1 lb. shiitake mushrooms, quartered
4 cloves garlic, minced
1 cup fat-free reduced-sodium chicken broth
2 Tbsp. lite soy sauce
Place 2 Tbsp. flour in pie plate. Add chicken, 1 piece at a time; turn to evenly coat both sides of each breast.
Heat 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; turn to evenly coat both sides with dressing. Cook 3 to 4 min. on each side or until evenly browned on both sides. (Chicken will not be done.) Transfer chicken to plate; cover to keep warm.
Add 2 Tbsp. of the remaining dressing and mushrooms to skillet; cook 8 min. or until golden brown, stirring occasionally and adding garlic for the last minute. Stir in remaining flour; cook and stir 1 min. Add remaining dressing, broth and soy sauce; cook and stir 2 min. or until slightly thickened.
Return chicken to skillet; spoon mushroom mixture over chicken. Cook 2 min. or until done.
Tonight, I’m serving over a bed of rice noodle, with a side salad and fresh fruit compote.