Tuesday, March 31, 2015

Chicken Mushroom

  • 4 boneless, skinless chicken breasts, each 4 ounces
  • 2 tablespoons olive oil
  • 4 shallots, thinly sliced
  • 1/4 pound mushrooms, thinly sliced
  • 1 tablespoon almond flour
  • 1/4 cup white wine
  • 1/2 cup low-sodium chicken stock
  • 1 tablespoon fresh rosemary
  • 2 tablespoons chopped parsley
  • Place the chicken breasts between wax paper and pound with a mallet to flatten. In a small frying pan, heat 1 tablespoon of the olive oil over medium heat. Add the shallots and saute for about 3 minutes. Add the mushrooms and cook for 2 minutes more, stirring occasionally.
  • In a small bowl, whisk together the flour and wine until all the lumps are gone. Add the flour mixture to the shallots and mushrooms. Stir in the chicken stock and cook over medium-high heat. Stir until the sauce thickens, about 5 minutes. Remove from heat and add the rosemary.
  • In a large, non-stick skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chicken and sauté until no longer pink or until a thermometer inserted into the chicken reads 170 F, about 5 minutes. Serve immediately. Enjoy!

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