Chicken with Mushroom Sauce
Easy and quick to make. I typically keep these ingredients on hand. If fresh mushrooms not in my refrigerator crisper, I substitute canned. I also use powdered turmeric, not fresh. I use half the suggested salt. This is my go to chicken breast meal. And, most of the time I do not have to pound down the chicken breasts either.
4 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons canola oil
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup chopped shallots (I use red onion)
1 (8-ounce) package pre-sliced mushrooms (If not available, I use 6.5 ounce can of mushrooms.)
2 minced garlic cloves
1/2 cup dry white wine
1 1/2 teaspoons all-purpose flour
3/4 cup fat-free, lower-sodium chicken broth
2 tablespoons butter
1 teaspoon minced fresh thyme (I use powdered.)
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
- Heat a large non-stick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Transfer meat to a serving platter; keep warm.
- Add shallots or onions and mushrooms to pan; sauté for 4 minutes or until browned, stirring occasionally.
- Add garlic; sauté for 1 minute, stirring constantly.
- Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates.
- Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; cook 30 seconds, stirring frequently.
- Add broth to pan; bring to a boil. Cook 2 minutes or until slightly thick.
- Remove pan from heat; add butter and thyme, stirring until butter melts.
- Add meat back to pan and spoon sauce over each.
Serve with sautéed fresh vegetables like mini-peppers, celery, onion and garlic and Polenta or potatoes. Vegetables are sautéed in olive oil and sprinkled with dried basil.
Copyright. November 2016. Linda Leier Thomason
All Rights Reserved.