Ingredients:
4 chicken breasts
season salt
ground pepper
1 cup white wine
1 cup chicken broth
4 tablespoons water
3 tablespoons flour
2 tablespoons butter
1 teaspoon dried thyme
1 teaspoon dried chervil or 1 teaspoon parsley ( if you must)
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper
1/4 teaspoon garlic powder, to taste
8 ounces button mushrooms, sliced
salt and pepper
Directions:
Heat a little oil in a non-stick skillet.
Season chicken with seasoned salt and ground pepper.
Brown about 3 minutes a side, and set aside.
Deglaze pan with chicken broth and wine.
Mix flour and water into a smooth paste and add to the liquid in the pan.
Stir until smooth.
Add butter and remaining seasonings and bring to a boil.
When the sauce begins to thicken, reduce the heat add the mushrooms and chicken.
Cover and simmer until chicken is cooked through.
Serve chicken with a generous amount of the sauce poured over top, and any extra mushrooms on the side (can’t let the little beauties go to waste).
Servings: 4
Time preparation: 10 min.
Time total: 30 min.