Here is another recipe that can be made in under 1/2 hour straight from Martha’s One Pot Cookbook. It has a pan saute made from white wine and chicken broth, which is very flavorful and helps the chicken to stay moist.
I served this dish with rice, but it could also be served with noodles or as a stand alone with vegetables.
I also used my electric skillet, but preparing on the stove top would equally be easy and quick in a large non-stick skillet. I changed up a couple of the quantities, and it was perfect.
Gather these ingredients first: 1/4 cup flour, 1 pound of chicken, sliced very thin, salt and pepper, 1 tablespoon olive oil, 3 tablespoons butter or margarine, 2 tablespoons thyme, cleaned and sliced white button mushrooms, 1/2 cup white wine, 1/2 to 1 cup of chicken broth, parsley flakes.
Season the chicken with salt and pepper. Next, dredge in flour to cover lightly. Shake off excess. Heat oil and 1 tablespoon butter in the skillet. Brown the chicken. Next, add thyme, mushrooms and 2 tablespoons butters. Cook about 8 minutes to brown. Then add, wine and broth. Bring the mixture up to a boil and make certain the chicken is cooked throughout.
Top with chopped parsley to finish off the entrée. This is a great meal for a weeknight or to serve guests.