Ingredients
The following ingredients have 4 Servings
- 1 1/2 tablespoons bacon grease or olive oil
- 1 1/2 pounds boneless chicken breasts (or 2 extra-large chicken breasts)
- 1 teaspoon kosher salt (divided)
- 1/2 teaspoon freshly ground black pepper (divided)
- 1/4 cup all-purpose flour or brown rice flour
- 2 tablespoons butter
- 1 tablespoon fresh thyme leaves
- 16 ounces fresh crimini or baby bella mushrooms (roughly quartered)
- 1/2 cup white wine or chicken stock (either one works well)
- 2 tablespoons chopped fresh parsley
Instruction
- Place the chicken breasts on a cutting board and slice them horizontally down the center to create thin cutlets. Cut each piece in half to make 8 smaller cutlets. Sprinkle the chicken on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Place the flour in a bowl and lightly dredge each side of the chicken with flour.
- Melt the bacon grease in a large skillet over medium high heat. When it is hot, add half of the chicken to the pan. Cook for 3 minutes, then turn over and cook another 2 minutes. Be careful not to overcook, as it will dry out quickly. Transfer the cooked chicken to a baking dish and cover with foil to keep warm. Repeat with the remaining chicken.
- Add the butter to the drippings in the hot skillet and when it melts add the mushrooms. Sprinkle with thyme and the remaining salt and pepper. Saute until tender, about 4 minutes. Add the wine or chicken stock and simmer about 3 minutes, until it has thickened slightly and reduces to about half. Sprinkle with parsley and then pour the mushrooms and the sauce over the chicken in the baking dish. Enjoy!
