Chicken with Mushroom Sauce

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.

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