2 tsp olive oil 1 cup mushroom(s), fresh, sliced 1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces 1 tsp dried thyme 1/2 tsp table salt 1/4 tsp black pepper 1/2 cup wine, Marsala variety 1 1/4 cup canned beef broth, reduced-sodium, divided 1 1/2 Tbsp cornstarch
Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.
Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and sauté until golden, about 2 to 3 minutes per side.
Add wine to skillet; simmer 1 minute. Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes.
Dissolve cornstarch in remaining 1/2 cup of broth in a small bowl; add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute. Serve chicken with mushroom sauce spooned over top.
Fabulous. Forget the chicken, the sauce is a meal unto itself. I doubled the amount of wine and broth. Served over rice. This recipe was so much simpler than what I'm accustomed to making when having this dish and probably much tastier. Thanks
I made this recipe tonight. It was great. My husband don't like wine in his food, but he loved it. He also don't like mushrooms and ate them too. Thanks for the recipe!! I will be making this again
My family said 'you can make this again'. A fairly rare statement! I used green beans instead of mushrooms (hubby doesn't like mushrooms). I will double stock and wine for more sauce next time.
Fantastic! Everyone Raved - and it was good heated up the next day, too! I didn't have any fettucini, so I served over egg noodles and it was great! Thanks for sharing!! I will make this again!