Chicken & Mushrooms

 Chicken and mushrooms. Sounds simple, right?? Well, it is simple. But it's also insanely flavorful and yummy. I based this on an Ina Garten recipe (surprise, surprise!), but made a bunch of changes. So here it is!

Ingredients (Serves 4)

• 2 large chicken breasts, sliced in half lengthwise and pounded thin
• 1 c flour, seasoned with kosher salt and freshly ground black pepper
• 2 tb olive oil, plus more for drizzling
• 4 tb butter, split in two
• 2lb baby bella mushrooms, sliced
• 4 garlic gloves, minced
• 1 tb thyme
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/4 c dry sherry
• 1 c white wine
• 1 c chicken stock

Directions
1) Preheat oven to 400 degrees

2) Lightly coat the chicken in the seasoned flour and place on a lightly greased cookie sheet. Drizzle olive oil over the chicken and place in the over. Bake for 20 minutes, turning once half way through.

While that is cooking ...

3) Melt 2 tb butter in a large pan. Add in 2 tb olive oil. Add mushrooms and cook over medium heat for 5-10 minutes, or until they have reabsorbed their liquid. Stir occasionally.

4) Add in garlic, thyme, salt and pepper. Stir until the seasoning is evening distributed.

5) Add in sherry and cook for approximately 1 minute, scraping up any brown bits on the bottom of the pan.

6) Add in the white wine and chicken stock and simmer for 10 minutes.

7) In a small bowl, mix together 2 tb softened butter and 2 tb flour. Add to the mushrooms and stir in. Turn heat down to simmer.

8) Take chicken out of the oven and place in a deep serving dish (an au gratin dish works great), and pour the mushroom mixture over top.

9) Serve over rice or risotto.