Because chicken masala is made with a mushroom sauce, it's really a meal unto itself--you can get a good sized serving of protein and nutritional vegetables. However, if you can't bear to put dinner on the table without a side dish and a carb, try serving it with roasted green beans and a bowl full of pasta.
Place flour, salt, and pepper in a large plastic bag. Plop chicken into the plastic bag and shake it around to fully cover the chicken. In a large saucepan, melt 2 T. of butter over medium-high heat. Add chicken to the sizzling, melted butter, and brown it quickly on both sides. Transfer to a plate, add the final tablespoon of butter, onions, and mushrooms, and cook them slightly until softened (about 3 minutes). Add chicken broth, and vinegar or lemon juice to the saucepan, whisk until a smooth broth forms. Return chicken to the saucepan, spoon some of the sauce on top of the chicken, the cover with a lid. Turn the heat down to medium-low, and allow the chicken to simmer for 20-25 minutes in the covered saucepan, or until the chicken in cooked through.
Remove the cooked chicken from the saucepan. Place it on a serving plate. Bring the remaining sauce in the saucepan to a boil, whisk in the cream, then immediately remove it from the heat. Pour the hot sauce over the chicken and serve immediately garnished with fresh chopped Italian parsley, if desired.
In a rush? To make this dish even speedier, try cooking it with chicken tenders. They are usually less expensive than full chicken breasts, and because they are smaller, they'll cook up a lot quicker!
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