Pan-Roasted Chicken with Shiitake Mushrooms

Give pan-roasted chicken Asian-style appeal with toasted sesame dressing & lite soy sauce. Pan-Roasted Chicken with Shiitake Mushrooms is a weeknight win.

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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

1. Place 2 Tbsp. flour in pie plate. Add chicken, 1 piece at a time; turn to evenly coat both sides of each breast with flour.

2. Heat 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; turn to evenly coat both sides of breasts 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.

3. Add 2 Tbsp. of the remaining dressing and mushrooms to skillet; cook 8 min. or until mushrooms are golden brown, stirring occasionally and adding garlic to the skillet for the last minute. Stir in remaining flour; cook and stir 1 min. Add broth, soy sauce and remaining dressing; cook and stir 2 min. or until slightly thickened.

4. Return chicken to skillet; spoon mushroom mixture over chicken. Cook 2 min. or until chicken is done.

Pan-Roasted Chicken with Shiitake Mushrooms

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