Chicken with Mushrooms

chicken with mushrooms
This is another recipe found in Everyday Food that looked good and easy. You definitely need to love mushrooms to love this dish, but I do :-)! I wish I would have pounded the chicken to thin it a bit and help it cook faster but overall I thought it was good. We served ours over rice.

1/4 cup all-purpose flour (I used cornstarch)
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

1. Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.
2. 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.
3. Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.
4. 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.

serves 4. per serv: 375 cal, 17g fat, 41g protein, 13g carb, 1g fiber


Sara Jean said...

Made this for dinner tonight and it was delicious!!! Thank you, Marci!