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Add a photoServings: 6
Ingredients
- 3 lb Chicken Breast Halves Boned And Skinned
- 1 x salt And Pepper To Taste
- 1/2 stk Butter
- 1/2 lb Fresh Mushrooms Trimmed And Sliced
- 1/2 c. Onion -- Minced
- 1 Tbsp. Shallot -- Minced
- 1 x Bay Leaf
- 1 clv garlic -- Minced
- 1/2 tsp Dry Thyme
- 1 Tbsp. All-Purpose Flour
- 1/2 c. Chicken Broth
- 1 c. Burgundy
Directions
- 1. Flatten chicken breasts between sheets of waxed paper to 1/4-inch thickness. Season with salt and pepper.
- 2. Heat 2 Tbsp butter in large heavy skillet over medium-high heat. Cook chicken 5 min or possibly till no longer pink in center, turning over halfway through cooking time. Transfer chicken to platter.
- 3. Add in mushrooms to skillet; cook 2 min. Add in onion, shallot,bay leaf, garlic and thyme, cook; stirring for 1 min. Sprinkle in flour, stirring to blend. Stir in broth and wine. Simmer 2 min. Whisk in remaining butter to thicken slightly. Add in chicken; heat through. Season with salt and pepper. Remove bay leaf. Serve chicken with sauce spooned over top.
- Preparation Time:0:35
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 6 servings | |
| Calories 436 | |
| Calories from Fat 220 | 50% |
| Total Fat 24.66g | 31% |
| Saturated Fat 9.71g | 39% |
| Trans Fat 0.22g | |
| Cholesterol 136mg | 45% |
| Sodium 202mg | 8% |
| Potassium 564mg | 16% |
| Total Carbs 5.8g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.13g | 1% |
| Protein 39.66g | 63% |
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