Recipes

Sautéed Chicken Breasts With Mushroom Gravy

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4 boneless skinless chicken breasts
1/4 cup flour
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
1 small onion, finely chopped
8 ounces crimini mushrooms, quartered
1/2 cup dry white wine
2 tablespoons corn starch
1 cup chicken broth
1/2 teaspoon dried thyme
1 teaspoon dried rosemary

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Pound chicken to 1/4″ thickness. Combine flour, salt and pepper in medium bowl. Dredge chicken in flour mixture.

1.) Melt 2 tablespoons of butter in large skillet over medium heat. Sauté chicken until cooked through, about 6 minutes per side. Set aside and cover to keep warm.

2.)Add remaining tablespoon of butter to pan. Sauté onions in butter until just starting to brown, about 2 minutes, then add mushrooms. Continue cooking until mushrooms soften and reduce in size, about 5 minutes. Add wine and reduce to simmer.

3.)Mix corn starch in chicken broth and add to pan. Season with thyme and rosemary, adjusting to taste. Let simmer until gravy thickens. Spoon over chicken.

Yield: 4 servings
Prep Time: 0 hr 10 mins
Cook Time: 0 hr 25 mins
Ready In: 0 hr 25 mins
   
Category: Main Course
Main Ingredient: Chicken
Cooking Method: Sauteing
Recipe Tags: Sautéed Chicken Breasts with Mushroom Gravy Chicken Breasts with Mushroom Gravy Chicken with Mushroom Gravy
   
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