Ingredients
4 boneless skinless chicken breasts, 1 thin shallot (finely diced), 10 oz cremini mushrooms (sliced), 2 garlic cloves (minced), 2 tbsp olive oil, 1 tbsp unsalted butter, 1/4 cup all-purpose flour, 1 cup low-sodium chicken broth, 1 tsp dried thyme, 1/4 tsp black pepper, 2 tbsp fresh parsley (chiffonade), salt to taste
Instructions
Pound chicken breasts to 1/2-inch thickness. Season both sides with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken until golden (6-7 minutes per side). Remove chicken. Add remaining 1 tbsp oil and sauté mushrooms and shallot until browned. Stir in garlic, cook 30 seconds. Sprinkle flour to form a roux, then slowly whisk in broth. Simmer to thicken. Add thyme, butter, and remaining chicken. Cook 5 minutes. Finish with parsley and adjust seasoning. Serve immediately.
Notes
Pounding chicken ensures even cooking. Deglazing with broth builds umami-rich sauce. Avoid over-reduction to maintain glossy texture. Store leftovers in airtight containers up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Lean Chicken
- Method: Pan-searing
- Cuisine: Italian-American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 150mg