Chicken with Mushrooms
Yield: 4-5 servings
1 1/2 tablespoons bacon grease or olive oil
1 1/2 lbs boneless chicken breasts, this was 2 large chicken breasts
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup brown rice flour, feel free to substitute AP flour
2 tablespoons butter
1 tablespoon fresh thyme leaves
16 ounces fresh crimini or baby bella mushrooms, roughly quartered
1/2 cup white wine or chicken stock, either one works well
2 tablespoons chopped fresh parsley
Place
the chicken breasts on a cutting board and slice them horizontally down
the center to create thin cutlets. Cut each piece in half to make 8
smaller cutlets. Sprinkle the chicken on both sides with 1/2 teaspoon of
salt and 1/4 teaspoon of pepper. Place the flour in a bowl and lightly
dredge each side of the chicken with flour.
Melt the
bacon grease in a large skillet over medium high heat. When it is hot,
add half of the chicken to the pan. Cook for 3 minutes, then turn over
and cook another 2 minutes. Be careful not to overcook, as it will dry
out quickly. Transfer the cooked chicken to a baking dish and cover with
foil to keep warm. Repeat with the remaining chicken.
Add
the butter to the drippings in the hot skillet and when it melts add
the mushrooms. Sprinkle with thyme and the remaining salt and pepper.
Saute until tender, about 4 minutes. Add the wine or chicken stock and
simmer about 3 minutes, until it has thickened slightly and reduces to
about half. Sprinkle with parsley and then pour the mushrooms and the
sauce over the chicken in the baking dish. Enjoy!
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