Don’t you just love anything with mushrooms?
My sisters used to make baked pork chops in mushroom sauce but using canned mushroom soup and we love it. I tried to make a dish using chicken instead of pork and in place of cream of mushroom soup, I used fresh organic mushrooms to make the sauce. It was faster to make on the cooktop too!
1 pound Chicken fillet (breast or thigh), butterflied and pounded
1 tsp salt
1/2 tsp pepper
1 clove garlic
flour for dredging ( if you want it gluten free use rice or potato flour or cornstarch)
2 tbsp olive oil
1 cup white wine or sherry
1 cup broth ( I used Organic Mushroom broth)
1 pound mushrooms, sliced
Season chicken with salt and pepper. Dredge in flour and shake off excess.
Pan fry in 1 tbsp olive oil for around 4-5 minutes per side then set aside.
Cook the mushrooms in the same oil (from the chicken) until brown. Add 1 cup of white wine and 1 cup of broth (I used organic mushroom broth). If you do not have white wine just use 1 tbsp rice wine then add more broth and 1 tsp brown sugar.
Add back the chicken and let the sauce reduce until it becomes a little bit thick.
Serve with a side of steamed french beans (or regular beans).
Sprinkle with parsley for presentation.