Chicken with mushrooms and white wine sauce

Chicken with sautéed mushrooms

From “One Pot” from the kitchens of Martha Stewart Living

Ingredients

1¼ pounds chicken cutlets (or chicken breasts thinly sliced and pounded if need be)

Flour for dredging

1 tablespoon olive oil

2 tablespoons butter, divided

2 tablespoons fresh thyme leaves

1 pound button mushrooms, cut into quarters

¼ cup white wine

¼ cup broth

¼ cup chopped fresh parsley leaves

Method

Heat olive oil and 1 tablespoon butter in a large saute pan over medium high heat. Season chicken with salt and pepper. Dredge in flour, shaking off excess. Cook cutlets until deep brown on both sides and cooked through, about 3 minutes a side. Remove from pan and keep warm.

Reduce heat to medium. Add remaining butter, thyme and mushrooms to the pan, cooking until mushrooms have softened. Add wine and broth and raise heat to medium high and cook until liquid has reduced and thickened somewhat. Return chicken to pan. Serve chicken with sauce, garnished with parsley.

Rating: Quite tasty and very fast to fix. The chicken is moist and the sauce silky. I’m sure I’ve made several such dishes in the past, but I’m not letting that bother me. The usual suspects can be arresting.