Tuesday, December 4, 2012
Dinner in a FLASH: Chicken with mushrooms
In order for this recipe to work, I recommend you find a nice quality dry white wine. I've always just gotten the cheap-o cartoon cooking wines and I noticed that it makes SUCH a difference when you actually upgrade a little.
1/4 C all-purpose flour
1 1/2 lbs chicken
salt and pepper
1 T olive oil
3 T unsalted butter, divided
2 T fresh thyme
1 lb button mushrooms, quartered
1/4 C dry white wine
1/4 C chicken broth
1/4 C 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 T butter over medium-high heat. Cook chicken until browned and transfer to a plate tenting loosely with foil.
3. Reduce heat to medium, add thyme, mushrooms and remaining 2 T butter. Cook until softened, about 6 minutes.
4. Add wine and broth and cook, stirring, until reduced by half. Return chicken to the pan along with its juices. Top with parsley.