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:
- Place the flour in a shallow dish. Season the chicken with salt and pepper, then apply the flour and remove the excess flour.
- 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.
- Reduce the heat to moderate, add thyme, mushrooms and the remaining 2 tablespoons of butter and cook until softened for 5 minutes.
- 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.