Chicken with Mushrooms

Chicken with Mushrooms

  • Servings: 4
  • Rating:

Ingredients

  • 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

Directions

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.