Chicken with Wine Recipe

Serves 4; Prep 15 min; Cook 15 min

1 tablespoon flour
salt and pepper
1 pound skinless, boneless chicken breast,
sliced into 8 cutlets and pounded thin
1 tablespoon extra-virgin olive oil
1.5 tablespoons butter
10 ounces mushrooms, sliced
1 large shallot, finely chopped
1 cup red wine
1/2 cup low-sodium chicken broth
2 teaspoons fresh thyme leaves

1. In a shallow bowl, combine the flour and 1/4 teaspoon each salt and pepper. Coat the chicken, shaking off any excess.
2. In a large, heavy skillet, heat the olive oil medium-high heat. Working in batches, add the chicken and cook, turning once, until just cooked through, about 5 minutes; transfer to a plate.
Add 1/2 tablespoom butter and the mushrooms to the pan and cook, stirring, until browned, about 5 minutes; transfer to the plate of chicken. Stir in the shallot and the remaining 1 tablespoon butter. Add the wine and chicken broth and simmer until reduced by one-third, about 5 minutes.
3. Return the chicken and mushrooms to the pan, add the thyme and cook, turning, to heat through; season with salt.

Amount per serving:
Calories..............254
Saturated Fat...4g
Sodium..............215mg
Protein..............29g