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Old 01-09-2012, 06:11 AM
Location: Islip,NY
17,478 posts, read 20,838,188 times
Reputation: 18310


1 1/2 lbs bonelss chicken breasts
1/2 teaspoon dried thyme
pinch of salt and black pepper
1 1/2 Tbsp olive oil
2 cups sliced crimini mushrooms
1 cup sliced ****ake mushrooms
1/4 reduced sodium beef broth
1/4 red wine or marsala
1 Tbsp grated parmesan cheese
2 Tbsp fresh minced parsley

pound chicken between 2 sheets of plastic wrap with a meat mallet until slightly flattend. Season with thyme, salt and pepper and set aside.. In a large non stick skillet over medium heat, heat oil. Add mushrooms and cook 3 minutes. Remove mushrooms from pan and set aside. Add chicken to skillet and cook about 5 minutes on each side or until lightly browned. Remove chicken and keep warm.

With a wooden spoon stir in beef broth and wine into skillet, scraping the bottom to incorporate the brown bits and pan juices. return chicken to skillet and top with mushrooms., sprinkle the with parmesan cheese and spoon juices all over and simmer for about 10 minutes more. Sprinkle with parsley and serve.

to save time you can also buy the Thin chicken cutlets. Then you don't have to pound them flat.
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