Chicken with Wine

Chicken with Wine
Chicken with Wine

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

  • 1 1/2

    tablespoons butter

  • 10

    ounces mushrooms, sliced

  • 1

    large shallot, finely chopped

  • 1

    cup red wine

  • 1/2

    cup low-sodium chicken broth

  • 2

    teaspoons fresh thyme leaves

Directions

In a shallow bowl, combine the flour and 1/4 teaspoon each salt and pepper. Coat the chicken, shaking off any excess. 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 1/2 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. Return the chicken and mushrooms to the pan, add the thyme and cook, turning, to heat through; season with salt.

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