Mushrooms. Wine. Butter. Bread. I could probably
eat attempt to eat a whole loaf of bread as long as it was dipped into that sauce. My picture doesn’t do the dish justice at all; go make this for dinner tonight.
4 thinly sliced boneless, skinless chicken breasts
1/3 cup all purpose flour
2 tbsp olive oil
3 tbsp butter
1/4 cup butter, softened + herbs of choice
1/4 onion, chopped
2 cups sliced mushrooms
1/3 cup white wine (+ some to sip on)
bread of choice (I had french on hand)
salt + pepper to taste
-Heat a large skillet on medium high heat then add olive oil.
-Season the chicken with salt and pepper, then dredge in a bowl of flour to achieve a thin coat on the chicken.
-Add the chicken to skillet and brown each side, about 4 minutes per side. While chicken is browning, chop onion and slice mushrooms.
-Once chicken is done, set it aside. Turn heat down to medium and add 1 tbsp butter and the chopped onion. Saute for 1 minute, add the remaining 2 tbsp butter and mushrooms, and saute for 6-8 minutes.
-Add in wine to deglaze the pan and stir well. Add the chicken back in with the mushroom onion sauce. After a moment, replate.
-Combine 1/4 cup of softened butter and herbs (I chose basil and parsley). Spread over sliced bread and place under broiler for 1-2 minutes, or grill buttered side down.
-Serve hot, and keep the sauce on the side for dipping.