Mushroom Wine Chicken
Perfect on a cold winter's night. This recipe is easy, protein packed and perfect for those that have a more delicate palate. This recipe makes four servings.
4 Skinless, boneless chicken breast cut in half
1 tbsp. Olive Oil
Pinch of Salt
1/4 tsp. Pepper
2 cups Sliced fresh white mushrooms
2 Cloves Garlic, minced
2 tbsp. Flour
1 cup Chicken Broth
1/2 cup Dry Red Wine
1/2 tsp. Dried Thyme
Place chicken breasts between two sheets of parchment paper or plastic wrap and pound with a mallet or rolling pin to 1/2 inch thick.
Heat olive oil in a large frying pan on medium-high heat. Add chicken and sprinkle with salt and pepper. Cook for 3 minutes each side or until chicken is lightly browned. Remove chicken from pan and cover to keep warm.
Add mushrooms and garlic to frying pan and cook on medium heat for 3-minutes, stirring until softened.
Add flour. Heat and stir for 1 minute to coat the mushrooms. Add broth and wine, stirring contantly. Add thyme. Bring to a boil to allow to thicken. Add chicken back into pan and sauce. Reduce heat to medium-low. Simmer, uncovered for 5 minutes to blend the flavours.