| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Home3 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
tb |
Olive oil |
| 4 |
|
Boneless; skinless chicken |
|
|
; breasts |
| 1 |
ts |
Dried thyme |
| 1 |
ts |
Dried basil |
|
|
Salt and pepper |
| 1/2 |
c |
Flour |
| 1 |
tb |
Butter |
| 1 |
c |
Sliced button mushrooms |
| 1/2 |
c |
Sliced Shiitake mushrooms |
| 1/4 |
c |
White wine |
| 1/4 |
c |
Chicken stock |
| 1/4 |
c |
Heavy cream |
|
|
Chopped parsley for garnish |
INSTRUCTIONS
SAUCE
Directions: Pound the chicken breasts until they are thin cutlets. In
a large saut. pan, heat the butter and olive oil. Combine the thyme,
basil, salt, pepper, and flour in a bowl and dredge each chicken
breast. Place the chicken breasts in the pan and brown on both sides.
Remove from pan. To the same pan, add the butter and mushrooms and
saut. for 2 minutes until golden. Return the chicken to the pan and
add the white wine and chicken stock. Bring to a simmer and cook for
1 minute. Add the heavy cream and cook for 1 minute. Serve the
chicken and sauce over pasta and garnish with parsley.
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