Tip This is a figure-friendly version of coq au vin (typically prepared with slab bacon and butter).Tip Aromatics and wine add strong bursts of flavor, so you wont be as tempted to reach for the salt shaker.Tip Thyme packs a dose of vitamin K, a nutrient that strengthens your bones.
| 1 | tablespoon flour |
| Salt and pepper | |
| 1 | pound skinless, boneless chicken breast, sliced into 8 cutlets and pounded thin |
| 1 | tablespoon extra-virgin olive oil |
| 1½ | tablespoons butter |
| 10 | ounces mushrooms, sliced |
| 1 | large shallot, finely chopped |
| 1 | cup red wine |
| ½ | cup low-sodium chicken broth |
| 2 | teaspoons fresh thyme leaves |
In a shallow bowl, combine the flour and ¼ teaspoon each salt and pepper. Coat the chicken, shaking off any excess.
2. In a large, heavy skillet, heat the olive oil over medium-high heat. Working in batches, add the chicken and cook, turning once, until just cooked through, about 5 minutes; transfer to a plate. Add ½ tablespoon butter and the mushrooms to the pan and cook, stirring, until browned, about 5 minutes; transfer to the plate of chicken. Stir in the shallot and the remaining 1 tablespoon butter. Add the wine and chicken broth and simmer until reduced by one-third, about 5 minutes.
3. Return the chicken and mushrooms to the pan, add the thyme and cook, turning, to heat through; season with salt.