The alcohol will cook off as the sauce simmers.
Adding butter at the end, a classic technique, gives the sauce its body and gloss.
Serve this skillet main over polenta, mashed potatoes or hot cooked brown rice.
Photo: Caitlin Bensel
Sprinkle chicken with 1/2 teaspoon pepper and 1/4 teaspoon salt.
Add chicken to pan; cook until done, about 4 minutes per side.
Remove chicken from pan (do not wipe out pan).
Add remaining 1 tablespoon oil to pan.
Add mushrooms and thyme sprigs; cook, stirring occasionally, until mushrooms are browned, about 6 minutes.
Sprinkle flour over mixture; cook, stirring constantly, 1 minute.
Add stock and wine to pan; bring to a boil.
Cook until slightly thickened, 2 to 3 minutes.
Remove pan from heat.
Stir in butter, remaining 1/4 teaspoon pepper and remaining 1/4 teaspoon salt.
Add chicken to pan, turning to coat.
Discard thyme sprigs before serving.
Sprinkle with chopped thyme, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
