Serves 4
Prep 15 minutes
Cook 15 minutes
1 TBLS flour
Salt and pepper
1 lb skinless, bonless chicken breast, sliced into 8 cutlets and pounded thin (I use chicken tenderloins)
1 TBLS extra-virgin olive oil
1 1/2 TBLS butter
10 oz mushrooms, sliced
1 large shallot, finely chopped
1 cup red wine
1/2 cup low-sodium chicken broth
2 tsps fresh thyme leaves
1. In a shallow bowl, combine the flour and 1/4 tsp each salt and pepper Coat the chicken, shaking off any excess.
2. In a large, heavy skillet, heat the olive oil over medium-high heat. Working in batches, add the chicken and cook, turning once, until just cooked through, about 5 minutes; transfer to a plate.
Add 1/2 TBLS butter and the mushrooms to the pan and cook, stirring, until browned, about 5 minutes; transfer to the plate of chicken. Stir in the shallot and the remaining 1 TBLS butter. Add the wine and chicken broth and simmer until reduced by one-third, about 5 minutes.
3. Return the chicken and mushrooms to the pan, add the thyme and cook, turning, to heat through; season with salt.
