Chicken with Sautéed Mushrooms
Comfort food at it's finest and so easy to make, this chicken with sauteed mushrooms can be ready in less than an hour and your family will think you've slaved over the meal!
- 1/4 c all purpose flour
- 1 1/2 lb chicken cutlets
- Coarse kosher salt and freshly ground pepper
- 4 tbsp. extra virgin olive oil
- 2 tbsp. fresh thyme leaves chopped
- 1 lb button mushrooms trimmed and sliced
- 1 tbsp. Waxing Kara Honey
- 1/4 c dry white wine
- 1/4 c chicken broth
- 1/4 c fresh chopped parsley leaves
Place flour in a shallow dish.
Season chicken with salt and pepper then dredge in flour, shaking off excess.
In a large skillet, heat 2 tablespoons oil over medium heat.
Working in batches cook chicken until browned and cooked through about three minutes per side.
Transfer to a plate and tent loosely with aluminum foil to keep warm.
Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons of oil, and cook until softened, 5-7 minutes.
Add honey, wine and broth and cook stirring until reduced by half. Season with salt and pepper.
Return chicken to pan along with any juices.
Top with chopped parsley before serving.
Calories: 548kcal | Carbohydrates: 20g | Protein: 54g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 145mg | Sodium: 347mg | Potassium: 1437mg | Fiber: 3g | Sugar: 7g | Vitamin A: 955IU | Vitamin C: 29.7mg | Calcium: 63mg | Iron: 4.2mg