Chicken with Wine and Mushrooms
- 4 small
- chicken breasts-boneless skinless 4-6 oz
- kosher salt
- fresh ground black pepper
- 1 c
- flour-for dredging chicken
- 3-4 Tbsp
- vegetable oil
- 3 Tbsp
- shallot/onion minced
- 8-12 oz
- fresh mushrooms-sliced
- 1/2 c
- dry white wine
- 2 c
- chicken broth (1 can)
- 7-10 sprig(s)
- fresh thyme-leaves stripped off
- 1 Tbsp
- fresh parsley-chopped
Sprinkle with salt and pepper, then cover with plastic wrap and gently pound with a meat mallet or a heavy skillet to about 1/4" thick taking care not to tear the meat.
Dredge the cutlets in the flour, patting off the excess.
Cook cutlets to a golden brown and remove to a plate.
Don't fret over ensuring they are cooked through, as they will finish cooking in the sauce.
Deglaze by adding the wine, cook for 2-3 minutes.
Add the chicken broth, thyme and parsley. Bring to a boil.