CHICKEN WITH MUSHROOMS

By curly

Ingredients

• 1/4 cup all-purpose flour
• 1 1/2 pounds chicken cutlets
• Salt and pepper
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, divided
• 2 tablespoons fresh thyme leaves, chopped
• 1 pound button mushrooms, trimmed and quartered
• 1/4 cup dry white wine
• 1/4 cup chicken broth
• 1/4 cup chopped fresh parsley

Preparation

Step 1

Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.

In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.

Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.

Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.