Poulet aux champignons

Chicken with Mushrooms

1/4 cup all-purpose flour

1 and 1/2 pounds chicken breasts

Salt and pepper

2 -3 tablespoon olive oil

¼ cup peppers, sliced in thin strips

1 Tbsp crushed garlic

1 pound button mushrooms, trimmed and halved

 

1/4 cup dry white wine (optional)

1/4 cup chicken broth

2 Tablespoons flour or corn flour

1/4 cup chopped fresh parsley

-Cut chicken breasts into cutlets and flatten evenly.

Place flour in a shallow dish and season with salt and pepper.

-Coat chicken with flour, shaking off excess.

In a large skillet, heat oil over medium-high.

Cook chicken until browned and cooked through, about 3 minutes per side and transfer to a plate.

Reduce heat to medium, add 2 tablespoons oil, peppers and garlic. Cook 3 minutes. Add mushrooms and parsley, and cook until softened, 6 minutes.

In a measuring cup, blend wine, broth and flour.

Add to mushroom mixture and cook, stirring, until thickened, about 3 minutes.

Serve on rice or mashed potatoes. Top with chicken and mushrooms.

 

Done