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6boneless skinless chicken breasts
¼ cup50 mlRobin Hood® All-Purpose Flour
2 tbsp30 mlCrisco® Vegetable Oil
2 cups500 mlsliced button mushrooms
¼ cup50 mleach thinly sliced red pepper and onion
½ tsp2 mleach oregano leaves and black pepper
1chicken bouillon cube
½ cup125 mlboiling water
1 can354 mlCarnation® 2% Evaporated Partly Skimmed Milk
1 : Dust chicken breasts with flour, reserving any excess.
2 : Heat 1 tbsp (15 ml) vegetable oil in large non-stick skillet over medium-high heat. Brown chicken, about 2 minutes per side. Transfer to plate; tent with foil to keep warm. Heat remaining vegetable oil in skillet. Cook mushrooms, red pepper, onion, oregano and pepper 5 minutes or until softened. Stir in reserved flour.
3 : Dissolve bouillon cube in water; stir into skillet along with evaporated milk. Return chicken to pan. Cover and simmer 6 to 8 minutes or until chicken is cooked through.
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