Chicken with Mushrooms w/ Baked Potato and Wheat Bread

Dinner Tonight: Chicken with Mushrooms w/ Baked Potato and Wheat Bread

Started raining last night and continued to the early afternoon today. Lot of rain and a high near 50 degrees. Ran some errands for Mom today then back home. Ran some programs on the computer then for most of the day. For dinner tonight a new one, I prepared Chicken with Mushrooms w/ Baked Potato and Wheat Bread.

The recipe comes Martha Stewart, it was a recipe in our local newspaper a while back that I saved. I only prepared half of the amount that the original recipe was for, so I used only half of what it calls for. To prepare it I'll need; All-Purpose Flour, Thin Cut Chicken Breasts, Sea Salt and Pepper, Extra Virgin Olive Oil, Blue Bonnet Light Butter, Dried Thyme Leaves, Mushrooms, White Wine Vinegar, Swanson Low-Sodium  Chicken Broth, and Chopped Parsley.





Then to prepare the dish was quite easy. I started by putting flour in a shallow dish. Seasoned the Chicken with Sea Salt and Pepper, then coated with flour, shaking off the excess. Then in a large skillet, heated the Extra Virgin Olive Oil and 1 tablespoon Butter over medium-high heat. Cooked the Chicken until browned and cooked through, about 4 minutes per side. Set aside. Reduced the heat to medium, added the Thyme, Mushrooms, and remaining 2 tablespoons Butter, and cooked until softened, about 6 minutes. Then added the Wine Vinegar and Low-Sodium Chicken Broth and cook, stirring, until it reduced by half, about 3 minutes. Season with Sea Salt and Pepper. Return the Chicken to the pan along with any accumulated juices; top with parsley. I let it cool for a couple of minutes and served! This is one of those Keeper Recipes! Just a few Ingredients, easy to prepare, and one winner of a Chicken Dish. The Chicken was seasoned just right and with Mushrooms it was perfect! I think next time I prepare it I'll serve it with a Grain or Rice Dish.







For a side I prepared a Baked Potato that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn and some I Can't Believe It's Not Butter. I also had a couple of slices of Klosterman Wheat Bread, that I also Buttered. For dessert later a bowl of Breyer's Carb Smart Vanilla Bean Ice Cream.










Chicken with Mushrooms


INGREDIENTS

1/4 cup all-purpose flour
1 1/2 pounds chicken cutlets
Salt and pepper
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
2 tablespoons fresh thyme leaves, chopped
1 pound button mushrooms, trimmed and quartered
1/4 cup dry white wine
1/4 cup chicken broth
1/4 cup chopped fresh parsley



DIRECTIONS

Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.
In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.
Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.
Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.


http://www.marthastewart.com/925229/chicken-mushrooms