Chicken with Wine
(from elizabethscooking’s recipe box)
Source: Rachael Ray Magazine: March 2011 Issue
Prep time: 15 minutes
Cook time: 15 minutes
Serves 4 people
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
-
In a shallow bowl, combine the flour and 1/4 tsp each salt and pepper. Coat the chicken, shaking off any excess.
-
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.
-
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.
-
Return the chicken and mushrooms to the pan, add the thyme and cook, turning, to heat throughl season with salt.