French country chicken with mushroom sauce
This is a delicious dish!
Cooking Instructions
- 1
Place the chicken breasts between wax paper and pound with a mallet to flatten
- 2
Cover with plastic wrap and refrigerate until firm
- 3
In a small frying pan, heat 1 tablespoon of the olive oil over medium heat
- 4
Add the shallots and saute for about 3 minutes
- 5
Add the mushrooms and cook for 2 minutes more, stirring occasionally
- 6
In a small bowl, whisk together the flour and wine until all the lumps are gone
- 7
Add the flour mixture to the shallots and mushrooms
- 8
Stir in the chicken stock and cook over medium-high heat
- 9
Stir until the sauce thickens, about 5 minutes
- 10
Remove from heat and add the rosemary
- 11
In a large, nonstick skillet, heat the remaining 1 tablespoon of olive oil over medium heat
- 12
Add the chicken and saute until no longer pink or until a thermometer inserted into the chicken reads 170 F, about 5 minutes
- 13
To serve, transfer 2 chicken breast halves onto each plate. Spoon mushroom sauce over the chicken and garnish with parsley. Serve immediately
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