Chicken in White Wine, Mushroom and Garlic
Ingredients
- 4 boneless skinless chicken breasts
- 2 shallots sliced in strips
- 4 cloves garlic minced
- 8 oz button mushrooms sliced in half
- 1 cup white wine
- 1 cup chicken broth
- 2 teaspoons fresh thyme
- 1 tablespoon flour
- 2 tablespoons parsley
- 2 tablespoons olive oil
- Salt & pepper
Instructions
Slice chicken breasts into 1/2" thick flat medallions. Season with minced garlic, thyme, salt and pepper. Place chicken on hard surface and cover with plastic wrap, then use a meat hammer to pound out chicken into 1/8" thick pieces. Refrigerate and let the seasons marinade into the meat for at least one hour. In a preheated pan on high heat, add oil and brown the chicken slices on each side (about 2-3 minutes per side). Remove chicken and set aside. Add the shallots and cook until softened (about 3-4 minutes), then add mushrooms and cook until brown. Deglaze pan with the white wine and cook until wine is reduced in half (about 3-4 minutes). Add chicken broth and reduce heat to medium-low. Stir in flour to desired consistency, then place chicken in the sauce. Cover and let simmer for at least 30 minutes. Stir in parsley 5 minutes before serving. Serve over rice.
