Updated: Friday, 01 Mar 2013, 9:28 AM CST
Published : Thursday, 28 Feb 2013, 7:51 AM CST
Recipe from food blogger Jeff Flynt.
4 chicken breasts (boneless, skinless)
2 cloves garlic, minced
3 Tbsp shallots, minced
1/2 lb sliced mushrooms (button or cremini)
1/2 cup heavy cream
1/4 cup dry white wine
3/4 cup chicken stock
1 tsp Italian seasoning
3 Tbsp chives, finely chopped
1/4 cup olive oil
1 Tbsp butter
1 cup all-purpose flour
Salt & Pepper to taste
Take chicken breasts and place plastic wrap over each breast and pound with mallet until about 1/2 an inch thick. Then dry chicken off with paper towel. Add flour to dish and season with salt and pepper. Then take chicken and dredge both sides into flour. Heat oil in sauté pan. Then place chicken into the pan, and cook until golden brown on both sides (about 1-2 minutes per side). Remove from pan.
In same pan, add shallots and sauté for a minute. Then add the mushrooms and cook until brown. When the sauté pan looks dry, then add the wine. Allow alcohol to cook off. Then add in chicken stock and bring to a simmer. Add in heavy cream and herbs and mix together. Then add butter and the chicken back to the pan along with excess juices. Finish with chives as garnish and serve.