Today’s French Country Chicken is a fine way to impress your dinner guests with little effort. Rich and tasty, it’s a meal that pairs well with a nice white wine and crusty bread. Bon appétit!
Time: 45 minutes
- 1 boneless, skinless chicken breast, halved
- 2 tablespoons olive oil
- 2 shallots, thinly sliced
- handful of mushrooms, thinly sliced
- 1 tablespoon all-purpose plain flour
- 1/4 cup white wine
- 1/2 cup salt-reduced chicken stock
- 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
- 2 tablespoons parsley, chopped
Place the chicken between wax paper and pound with a mallet to flatten. Cover with plastic wrap and refrigerate until firm (approximately 20 minutes). In a small frying pan, heat half the oil over medium heat. Add the shallots and sauté for about three minutes. Add the mushrooms and cook for a further two minutes, stirring occasionally. Place the flour and wine into a small bowl and whisk until smooth. Add the mixture to the pan with the shallots and mushrooms. Add the chicken stock and cook over medium-high heat for about five minutes, until the sauce thickens. Remove from heat and add the rosemary. In a large, non-stick skillet, heat the remaining oil over medium heat. Add the chicken and sauté for about five minutes, until cooked through.Transfer each chicken breast onto separate plates. Spoon mushroom sauce over the chicken and garnish with parsley.