Chicken with Mushrooms

Total Time: 25 Mins

Servings:  4

INGREDIENTS:

• 1 1/2 pound chicken patties
• Salt and pepper
• 1 tbsp olive oil
• 3 tablespoons of salt-free butter, separate
• 2 tablespoons fresh thyme leaves, chopped
• 1 pound mushroom cut
• 1/4 cup dry white wine
• 1/4 cup chicken soup
• 1/4 cup chopped fresh parsley

PREPARATION:

1. Place the flour in a shallow dish. Season the chicken with salt and pepper, then apply the flour and remove the excess flour.
2. In a large frying pan, heat the oil and a tablespoon of butter to medium to high. The chicken is cooked in brown to a batch and cooked for about 2 minutes on each side. Transfer it loosely to the plate and tent with foil.
3. Reduce the heat to moderate, add thyme, mushrooms and the remaining 2 tablespoons of butter and cook until softened for 5 minutes.
4. Add the wine and stock, stir and cook for half a minute. Season with salt and pepper. Pour the chicken and all the accumulated juice into the pot top parsley.

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