Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 2 large chicken breasts, sliced lengthwise and in half to yield 8 pieces
  • Salt and pepper, to taste
  • 1/4 cup all purpose flour
  • 2 cups milk
  • 1/4 cup unsalted butter
  • 1 (10-ounce) package sliced mushrooms
  • 2 teaspoons freshly minced garlic
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • Optional:  fresh chopped parsley, for garnish

Instruction

  • Season chicken on each side with salt and pepper.  Heat olive oil in a large skillet over medium high heat.  Add chicken and cook for 3-4 minutes on each side, or until thoroughly cooked.
  • Remove chicken from skillet and place on a plate.  Cover with aluminum foil and set aside.
  • In a medium bowl, whisk together milk and flour until smooth.  Set aside.
  • In the same skillet, melt butter over medium high heat (leave juices from chicken).  Add mushrooms and saute until soft, about 4 minutes, stirring frequently.
  • Add garlic and cook an additional 30 seconds.
  • Add milk and flour mixture, thyme, bay leaf, and salt and pepper, to taste.
  • Cook, stirring constantly until sauce is thickened (about 4 minutes).  Remove and discard bay leaf.
  • Add chicken to sauce and spoon sauce over chicken to coat.
  • Garnish with fresh chopped parsley, if desired.