I’m trying to put these together and I don’t know want lose them and I know I will if I don’t type them up so sorry to overwhelm you…

4 (5-ounce) skinless boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1 (10-ounce) package sliced cremini mushrooms
1/3 cup ruby port wine
1/3 cup reduced-sodium chicken broth
2 teaspoons all-purpose flour
2 garlic cloves, minced
1/2 teaspoon dried thyme

1. Sprinkle the chicken with salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned, about 3 minutes on each side. Transfer to a plate; set aside.
2. Add the remaining 1 teaspoon oil to the skillet. Add the mushrooms and cook, stirring until browned, about 4 minutes.
3. Stir together the port, broth and flour in a small bowl until smooth. Pour into the skillet. Add the garlic and thyme; cook, stirring constantly until the sauce thickens and bubbles, about 1 minute.
4. Return the chicken to the skillet, turning to coat with the sauce. Reduce the heat and simmer, covered, until cooked through, about 3 minutes on each side.

Continue reading »

So, I have about two hours to kill and a ton of recipes a friend at work gave me and so I don’t lose them, I’m thinking I’m going to type them all here, so I don’t know how many I will get done, but I’m hoping to get a few in here tonight while sitting at McDonald’s while Brittany is at cheer (I really have no life). Here goes:

1 tablespoon flour
Salt and pepper
1 lb skinless, boneless chicken breast, sliced into 8 cutlets and pounded thin
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons butter
10 ounces mushrooms, sliced
1 large shallot, finely chopped
1 cup red wine
1/2 cup low-sodium chicken broth
2 teaspoons fresh thyme leaves

1. In a shallow bowl, combine the flour and 1/4 teaspoon each salt and pepper. Coat the chicken, shaking off any excess.
2. In a large, heavy skillet, heat the olive oil over medium-high heat. Working in batches, add the chicken and cook, turning once, until just cooked through, about 5 minutes; transfer to a plate. Add 1/2 tablespoon butter and the mushrooms to the pan and cook, stirring until browned, about 5 minutes; transfer to the plate of chicken. Stir in the shallot and the remaining 1 tablespoon butter. Add the wine and chicken broth and simmer until reduced, about 5 minutes.
3. Return the chicken and mushrooms to the pan, add the thyme and cook, turning to heat through; season with salt.

Continue reading »