CHICKEN WITH MUSHROOM SAUCE

By bklynmommy

Ingredients

• 1 piece Boneless Skinless Chicken Breast
• 2 teaspoons Canola Oil
• 2 whole Shallots, Minced
• 1 package Baby Bella Mushrooms, 8 Ounce Package, Sliced
• 2 whole Cloves Of Garlic, Minced
• 1/2 cups White Wine
• 1 teaspoon Flour
• 1/2 cups Chicken Broth
• 1/2 teaspoons Dried Thyme
• 2 pinches Salt And Pepper
• 1/2 Tablespoons Butter

Details

Servings 4
Adapted from tastykitchen.com

Preparation

Step 1

Place the chicken breast on a cutting board and slice it in half horizontally (creating 2 thinner equal pieces of chicken).

Heat canola oil in a large skillet over medium heat. Salt and pepper both sides of the chicken breasts and add to the pan to cook. Cook chicken on each side for about 2 minutes and then remove it from the skillet onto a plate.

Add shallots and mushrooms to the pan. Saute the shallots and mushrooms until brown (about 3 or 4 minutes).

Add garlic and saute for 1 minute. Stir in wine to deglaze and scrape the bottom of the pan to release the yummy brown bits. Cook until wine almost evaporates.

Sprinkle mushroom mixture with another dash of salt and the flour. Cook for about 30 seconds, stirring frequently. Add broth to the pan and bring to a boil. Cook 2 minutes or until slightly thick. Remove pan from heat. Add butter and thyme, stirring until butter melts. Serve the sauce over the top of the chicken.