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.

Ingredients

4 thinly sliced boneless, skinless chicken breasts

-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.