Lemon Mushroom Chicken

From Frozen Assets Lite and Easy by Deborah Taylor Hough

Pictures coming soon!

6 chicken breasts, pounded thin
9T flour
3t margarine (I used butter)
3t olive oil
2 c fresh mushrooms, sliced
3 garlic cloves, minced
1-1/2c chicken broth
6T lemon juice
6T dry white wine
3t parsley
1/2 t white pepper (I used black)

1. Dredge chicken in flour. Reserve remaining flour.
2. In a 10" nonstick skillet, combine margarine and oil and heat until margarine is melted; add chicken and cook over medium high heat, turning once, until lightly browned, 2-3 minutes per side. Transfer chicken to a plate and set aside.
3. In same skillet, combine mushrooms and garlic and saute over high heat until mushrooms are softened, 1-2 minutes. Sprinkle with reserved flour and stir quickly to combine. Stir in remaining ingredients and bring to a boil. Reduce heat to low and simmer, stirring frequently, until mixture thickens and flavors blend, 3-4 min.
4. Return chicken to skillet and cook until heated through, 1-2 min. Remove from heat. Cool. Place in labeled freezer bag; pour sauce over chicken. Seal and freeze.

TO SERVE:
Thaw. Place chicken and sauce into a non stick skillet. Heat over medium until heated through.

This was my first time cooking in bulk with the plan of freezing most of it. It went pretty well, and this was a fast meal. I wasn't thrilled with how the chicken came out--it wasn't as firm as I like my chicken--but it was a nice, simple weeknight meal. We'll have to see how it is after sitting in the freezer!