|
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pan until about 1/4 inch thick. In a shallow bowl, stir in 1/2 c. Bisquick and the garlic powder. In another shallow dish, beat egg. Dip chicken in egg, then coat with Bisquick. In a 12 inch nonstick skillet, heat 2 tbsp. of oil over medium heat. Add chicken, cook about 3 minutes or until golden brown. Turn chicken; cover and cook 4 to 6 minutes longer or until chicken is no longer pink in the center. Remove to serving platter; cover to keep warm. In the same skillet, heat remaining 1 tbsp. oil over med. heat. Add mushrooms, cook 3 to 4 minutes, stirring frequently, until browned. Add 3 tbsp. Bisquick and the onions; cook and stir until mixed. Stir in milk and soy sauce. Cook until mixture is thick and bubbly. Serve over chicken.
|
