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© Meredith Corporation. All rights reserved. Used with permission.
(4 chicken breast halves and 1/2 cup mushroom sauce)
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick. Discard plastic wrap. Sprinkle chicken with salt and pepper.
Melt 1 tablespoon butter in a 12-inch skillet over medium-high heat. Reduce heat to medium. Add chicken; cook for 6 to 8 minutes or until no longer pink, turning once. Transfer chicken to a platter; cover with foil to keep warm. Turn off burner or remove pan from heat.
Add mushrooms, wine (or broth plus vinegar), broth, vinegar and thyme to the hot pan; return to heat. Cook and stir to scrape up the browned bits from the bottom of the pan. Bring to boiling. Boil gently, uncovered, about 8 minutes or until liquid is slightly thickened and reduced. Reduce heat to medium-low.
Add the remaining 1 tablespoon butter and parsley, stirring until butter is melted. Serve sauce over chicken.