Make an easy chicken dish topped with a savory mushroom sauce for a tasty meal that's ready in minutes.
4 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons canola oil
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup chopped shallots
1 (8-ounce) package presliced mushrooms
2 minced garlic cloves
1/2 cup dry white wine
1 1/2 teaspoons all-purpose flour
3/4 cup fat-free, lower-sodium chicken broth
2 tablespoons butter
1 teaspoon minced fresh thyme
How to Make It
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Transfer chicken to a serving platter; keep warm.
Add shallots and mushrooms to pan; sauté for 4 minutes or until browned, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates. Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; cook 30 seconds, stirring frequently. Add broth to pan; bring to a boil. Cook 2 minutes or until slightly thick. Remove pan from heat; add butter and thyme, stirring until butter melts. Serve with chicken.
Simple, easy and delicious! I did't have white wine, so I used a little red wine instead- it was SOOOOO delicious! Easy clean-up, since it only uses one skillet.
I would definitely make this again, both for every day (this was a busy Wednesday night) or for guests. Served with black japonica rice, on which I drizzled a little of the sauce. Thanks!
I love the versatility of this dish. Simply by changing the variety of the mushrooms, you can change this dish from basic to gourmet (fairy ring, morel, lobster mushroom, chantrelle's, etc or a mix of them.). If you can't afford exotic, fresh mushrooms, you can always buy then dried, and add them to white button mushrooms, which will boost flavor. A bit of their soaking liquid will also add flavor to the broth. When you get tired of chicken, you can always use veal, boneless pork loin chops, turkey cutlets or even boneless steak.
This is an excellent recipe. Made it tonight for elderly mom. She and the helper both commented on how wonderful it smelled while cooking. And it tasted very good as well.The only change I would make next time is to saute the mushrooms separately and add to the shallots after about 5 minutes. I didn't find that the fresh thyme added so much flavor, so I might try dried next time.
Great sauce, very tender chicken. Made to recipe, except started with whole cremini rather than pre-sliced. Used a tip on cutting boneless chicken breasts from Cook's Illustrated 2015 Annual ( http://www.cooksillustrated.com/articles/31-better-chicken-marsala ): First cut the thinner half off, then slice the thicker end in half horizontally, you'll end up with three similar-sized pieces per breast. We then followed the CL recipe, pounding as needed to even the thickness. Served with a rice pilaf studded with diced carrot/onion and steamed broccoli. Very good.
Wife loved it as recipe written. Only difference was I placed the chicken in the pan to 'hold' for 30 minutes with wine and broth added, flour added as snow peas (to accompany dish) was cooking (2 min).
Savory Shallots and Thyme make this dish "Excellent"
I just got an "excellent " from my husband, who has very good taste and only hands out excellents if they merit it! I did make a few changes, because we love extra sauce. I used one cup of very dry wine ( sauvignon blanc) no garlic but twice the shallots ( caramelized) , twice the fresh thyme, no stems, chopped finely ( if you do not use fresh thyme, this will not taste the same) , and 1 cup broth. I did not double the salt or flour, but did add a little salt in the end. I also used steak - cut mushrooms, just for fun. Mushrooms do not add alot of flavor, but its the texture you want. They should be seared, and not overcooked. Put them into a medium hot pan with a bit of oil and butter. salt them lightly with sea salt. Once they start to sweat, turn up the heat, sear them on both side and then add the wine, scraping the pan, and reduce.If you don't want to add the wine, this is not the right recipe for you. I guess you could use lemon juice, but that's a different dish. The dish will have the savory flavor of shallots, a touch of fruit from the wine, the bite of the mushroom and the aroma of thyme.
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