chicken with wine and mushrooms

How To Make chicken with wine and mushrooms

• 
  1

  Cut breasts in half horizontally. Sprinkle with salt and pepper, then cover with plastic wrap and gently pound with a meat mallet or a heavy skillet to about 1/4" thick taking care not to tear the meat.
• 
  2

  Place flour on a plate and season well with salt & pepper. Dredge the cutlets in the flour, patting off the excess.
• 
  3

  Heat the oil in a large skillet over medium high heat. Cook cutlets to a golden brown and remove to a plate. Don't fret over ensuring they are cooked through, as they will finish cooking in the sauce.
• 
  4

  Once you finish browning the last cutlet, stir shallots/onion, and mushrooms into the hot skillet, and saute, stirring for 5-7 minutes. Deglaze by adding the wine, cook for 2-3 minutes. Add the chicken broth, thyme and parsley. Bring to a boil.
• 
  5

  Add the chicken cutlets back to the skillet, bring to a simmer, and cook for 5-7 minutes. Serve over rice.
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