Sunday, January 18, 2009

French Country Chicken with Mushroom Sauce

4 boneless skinless chicken breasts
1 TBS flour
4 shallots, thinly sliced. (I use green onions or regular onions)
1/4 pound mushrooms, thinly sliced
2 tsp butter
1 Tsp rosemary
1/4 cup white wine
1/2 cup chicken broth
2 TBS chopped fresh parsley

Place chicken between wax paper and pound with a mallet to flatten. Cut each piece in half lenghtwise. Cover with plastic wrap and refrigerate until firm. Melt the butter in a saucepan; add the shallots and cook over low heat for about 3 minutes. Add mushrooms and cook for another two minutes. Stir occasionally. Add flour and stir. Add wine and chicken stock. Cook, and as the sauce thickens, stir. Add the rosemary. Spray a skillet with nonstick spray. Add the chicken fillets and saute on both sides. Total cooking time for chicken should be about 5 minutes. Remove to warmed plates, spoon sauce over the chicken and top with parsley.

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