Ready in 35 minutes, this chicken dish will satisfy you any night of the week!
Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick.
Sprinkle chicken with salt and pepper.
In a 12-inch skillet melt 1 tablespoon of the butter over medium-high heat.
Reduce heat to medium.
Add chicken to skillet.
Cook chicken 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 skillet from heat.
Add mushrooms, wine, broth, vinegar and thyme to the hot skillet.
Return skillet to heat.
Cook and stir to scrape up the browned bits from the bottom of the pan.
Boil gently, uncovered, about 8 minutes or until liquid is slightly thickened and reduced.
Reduce heat to medium-low.
Add remaining 1 tablespoon butter and parsley, stirring until butter is melted.
Serve sauce over chicken.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
