for dinner a couple of weeks ago, i made this dish from an everyday food recipe shared in the september 2012 issue. the preparation time was under thirty minutes, and the cook time was about the same length. the dish was easy and very tasty.
i have made a similar recipe using canned mushroom soup over the years, but i have to say that the chicken broth and white wine brings this dish into a more upscale presentation. the chicken is very moist and tasty, and i would certainly make this recipe again. during the summer months, i plan to use fresh parsley and thyme leaves from my garden. the look and the taste of the chicken is restaurant quality. thanks again to Martha for another great technique.
to make the chicken: using about 1/4 cup flour, place in a shallow dish in order to coat the chicken cutlets. season the flour with salt and pepper to taste. using very thin chicken cutlets, dip into the flour to coat lightly. i used one package of prepared thin cutlets from the market, which was about one pound. shake off excess flour.
in an electric skillet, heat a small amount of oil, about 2 tablespoons maximum, and one tablespoon butter until melted. cook the chicken until browned and cooked through, about 4 minutes on each side. transfer the chicken to a plate, while preparing the rest of the dish.
decrease the heat if necessary, and add 2 tablespoons chopped thyme, about one pound sliced button mushrooms, which have been trimmed, and 2 tablespoons butter or margarine. cook until softened. next, add 1/4 cup chicken broth and 1/4 cup white wine and cook for about 3-4 minutes until the mixture becomes a sauce.
return the chicken to the pan and allow to heat until serving time. season with salt and pepper to taste and garnish with parsley. serve with rice, noodles, or another starch.
this dish would be great with fresh peas or asparagus on the side as well. delicious !