Categories: Chicken

Ingredients

• 1 tbl flour
• Salt
• Pepper
• 1 lb skinless, boneless chicken breast, sliced into 8 cutlets and pounded thin
• 1 tbl extra-virgin olive oil
• 1 1/2 c. tbl butter
• 10 oz. mustrooms, sliced
• 1 large shallot, finely chopped
• 1 c. red wine
• 1/2 c. low-sodium chicken broth
• 2 tsp fresh thyme leaves

Directions

1. In a shallow bowl, combine the flour and 1/4 tsp each salt and pepper. Coat the chicken, shaking off any excess.

2. In a large, heavy skillet, heat the olice oil over med-high heat. Working in batches, add the chicken and cook, turning once, until just cooked through, about 5 mins; transfer to a plate.

3. Add 1/2 tbl butter and then mustrooms to the pan and cook, stirring, until browned, about 5 mins; transfer to the plate of chicken. Stir in the shallot and the remaining 1 tbl butter. Add the wine and chicken broth and simmer until reduced by one-third, about 5 mins.

4. Return the chicken and mushrooms to the pan, add the thyme and cook, turning, to heat throughl season with salt.

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