Chicken with mushrooms

By á-40406

Ingredients

• 1 1/2 tablespoons bacon grease or olive oil
• 1 1/2 lbs boneless chicken breasts, this was 2 large chicken breasts
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 cup brown rice flour, feel free to substitute AP flour
• 2 tablespoons butter
• 1 tablespoon fresh thyme leaves
• 16 ounces fresh crimini or baby bella mushrooms, roughly quartered
• 1/2 cup white wine or chicken stock, either one works well
• 2 tablespoons chopped fresh parsley

Preparation

Step 1

Place the chicken breasts on a cutting board and slice them horizontally down the center to create thin cutlets. Cut each piece in half to make 8 smaller cutlets. Sprinkle the chicken on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Place the flour in a bowl and lightly dredge each side of the chicken with flour.

Melt the bacon grease in a large skillet over medium high heat. When it is hot, add half of the chicken to the pan. Cook for 3 minutes, then turn over and cook another 2 minutes. Be careful not to overcook, as it will dry out quickly. Transfer the cooked chicken to a baking dish and cover with foil to keep warm. Repeat with the remaining chicken.

Add the butter to the drippings in the hot skillet and when it melts add the mushrooms. Sprinkle with thyme and the remaining salt and pepper. Saute until tender, about 4 minutes. Add the wine or chicken stock and simmer about 3 minutes, until it has thickened slightly and reduces to about half. Sprinkle with parsley and then pour the mushrooms and the sauce over the chicken in the baking dish. Enjoy!