ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Sandy's Quick Chicken Skillet

Ingredients

4 large boneless chicken breasts (2 breasts split and de-boned)

4 ounces cream cheese

1 tablespoon sherry

3 or 4 green onions, thinly sliced (include lots of green tops too)

3 or 4 button mushrooms, thinly sliced in small pieces

flour for coating chicken

salt, pepper, Lawrey's Seasoning and garlic powder to taste (about 1/4 teaspoon each)

Olive oil for sauteeing chicken

Ingredients for Gravy

2 tablespons flour

salt and pepper to taste

1 can chicken broth

1 tablespoon sherry

1/4 cup chopped fresh mushroom pieces

 

Directions

If you have breasts with ribs, remove the bones and flatten chicken as flat as you can with a rolling pin or meat mallot.

Mix cheese, sherry and green onions, mushrooms and spread on each breast, leaving a 3/4-inch edge. Roll up the breasts as best you can, securing the ends, and fasten with a couple of wooden toothpicks. Sandy's Note: I have also folded the breasts in half and secured with toothpicks, instead of rolling them.

Coat rolled up breasts with a generous mixture of flour, salt, pepper, Lawrey's Seasoning, and garlic powder. (I also sprinkle a bit of garlic powder on the rolled up breast--but this is personal preference).

Saute in olive oil, carefully turning until done (about 20-25 minutes). If the stuffing comes out during sauteeing, use a spoon to push it back in as best you can.

Remove chicken rolls from skillet and keep warm while you make gravy.

To make gravy, add flour, salt, pepper, chicken broth and sherry to pan drippings and stir until thickened to desired consistency. Add mushrooms and simmer a couple of minutes before serving. Sandy's Note: I use more seasoning than the recipe calls for, but I recommend that you start with the recipe ingredients and add to taste.

I serve the chicken with mashed potatoes, noodles or rice and cover the top with gravy. The rest of the gravy is served in a gravy boat on the table.