Try this simple one-pan recipe for a happy union with your chicken and mushrooms.  Use your favorite fresh herbs to add a vibrant flavor to this easy but tasty dish.

  • 1 1/2 tablespoons olive oil
  • 1 1/2 pounds boneless chicken breasts or 2 extra-large chicken breasts
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup brown rice flour or all-purpose flour
  • 2 tablespoons butter
  • 1 tablespoon fresh thyme leaves
  • 16 ounces fresh baby bella mushrooms quartered
  • 1/2 cup white wine or chicken stock
  • 2 tablespoons chopped fresh parsley
• On a cutting board, slice the chicken breasts horizontally down the center to create thin cutlets. Then cut each piece in half making a total of 8 smaller cutlets.  Sprinkle each side of the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Place your flour in a bowl and dip each side of the chicken in the flour.
• Add the olive oil to a large skillet over medium-high heat. When the oil is hot, add half of the chicken to the pan. Cook for 3 minutes, then turn over and cook an additional 2 minutes. Move the cooked chicken to a baking dish and cover with foil to keep warm. Repeat with the rest of the chicken.
• Add the butter to the drippings in the hot skillet.  When the butter is melted add the mushrooms. Sprinkle with thyme and salt and pepper. Saute about 4 minutes or until tender. Next, add the wine or chicken stock. Simmer about 3 minutes allowing to thicken slightly and reduce to about half. Sprinkle with parsley and then pour the mushrooms and the sauce over the chicken in the baking dish.  Serve and enjoy!