This recipe is easy to make and the ingredients are easy to find. I used organic chicken and herbs, low sodium chicken broth, and local wine. You can use whatever mushroom is your favorite, I used baby Bella. This recipe is easy, quick and delicious. Serve it with your favorite rice or egg noodles and your favorite vegetable.
Serves 2 hungry adults
Ingredients:
3 TBS olive oil, divided into 2 TBS and 1 TBS
3 TBS butter, divided into 1 TBS and 2 TBS
2 boneless skinless chicken breasts, cut in half horizontally
1 TBS garlic powder
2 TBS kosher salt, divided into 2
1 TBS fresh cracked black pepper,divided into 2
1/2 cup all purpose flour
1 cup sliced mushrooms, baby Bella's preferred
1/4 cup onion, small diced
1 garlic clove, minced
1/2 cup white wine
2 1/2 cups low sodium chicken broth
1 tsp dried thyme
1 tsp dried parsley
Here's how:
Preheat a sauté pan on medium heat. Add 2 TBS olive oil and one TBS butter to the pan and melt the butter.
Meanwhile, sprinkle the garlic powder, half the salt and half the pepper onto the chicken. You should have 4 pieces of chicken.
Add the chicken to the pan and cook until light brown on both sides. This is about 3 minutes per side.
Add the mushrooms and onions to the pan and sauté for 3 minutes. Use a wooden spoon to stir and to scrape the brown nuts from the bottom of the pan while you do this.
Add the garlic and sauté for 1 minute.
Using the reminding flour from the dredging, sprinkle 3 TBS flour to the pan with the mushroom mixture.
Cook the flour in the pan, stirring it in, for 1 minute.
Add the wine, chicken stock, remaining salt and pepper and herbs to the pan, stirring to combine. Again, scrape the pan to remove the brown bits. This will add flavor to the gravy.
Bring the mixture to a boil then simmer until thick, about 7 minutes.
Spoon the gravy on top of the chicken and simmer on low heat for 2 minutes.
Serve the chicken and enjoy.
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