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Categories:
chicken breasts flour fresh parsley fresh basil thyme salt shallot garlic chicken broth white wine heavy cream balsamic vinegar butter olive oil wild mushrooms
Viewed: 48 - Published at: 7 years agoIngredients
- 4 boneless chicken breasts pounded thin
- 1 cup flour + 2 tbs
- 2 tablespoons fresh parsley
- 2 tablespoons fresh basil
- 1 tablespoon fresh thyme
- salt
- 1 shallot finely diced
- 3 cloves garlic minced
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1/4 cup heavy cream
- 1/4 cup balsamic vinegar
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 1/2 cups wild mushrooms
Method
- Sprinkle both sides of chicken evenly with salt and pepper.
- Dredge chicken breasts in flour on both sides and shake excess off.
- Heat butter and olive oil in a cast iron skillet. Brown chicken on both sides (about 8 minutes on one side and 5 minutes on the other side).
- Remove the chicken and place on a plate.
- Heat 1 tablespoon of oil and sautee shallots, garlic, and mushrooms. Stir occasionally until the shallots are translucent.
- Add wine and cook and bring the mixture to a low simmer. Cook until most of the wine evaporates.
- Mix 1/4 cup of chicken broth with 2 tablespoons of flour.
- Add the flour mixture to the onions and mushrooms, the remaining broth, and the heavy cream.
- Bring mixture to a boil and reduce heat to a simmer.
- Add back in the chicken breasts and cook until the chicken is all the way cooked through.
- Add in thyme, basil, and parsley and season to taste with salt and pepper.
- Stir in the capers and continue to cook for an additional 1 minute.
- Remove from heat and serve.
