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Meat
Medium
4 Servings
Allergens 
No Allergens specified
45 Minutes
Diets
Tastes like veal scallopini – just less expensive to prepare!
4 (6-ounce) skinless, boneless chicken breasts
2 teaspoons oil
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 cup chopped onions
1 (8-ounce) can mushrooms
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1/2 cup Baron Herzog Chenin Blanc or other dry white wine
1 and 1/2 teaspoons Gefen Potato Starch
3/4 cup chicken soup
2 tablespoons oil or margarine
1/4 teaspoon thyme
Pound chicken breasts to half-inch thickness.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with one-fourth teaspoon salt and pepper and add to pan. Cook three minutes on each side or until done. Transfer chicken to a serving platter; keep warm.
Add onions and mushrooms to pan; sauté for four minutes or until browned, stirring occasionally. Add garlic; sauté for one minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits.
Bring to a boil, and cook until liquid almost evaporates. Sprinkle mushroom mixture with remaining one-fourth teaspoon salt and potato starch; cook for 30 seconds, stirring frequently.
Add soup to pan; bring to a boil. Cook two minutes or until slightly thickened. Remove pan from heat; add oil or margarine and thyme, stirring until incorporated.
Serve over chicken.
Photography and Styling by Chavi Feldman Food Prep by Chaya Ruchie Schwartz
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delish perfect pesach dish
Delicious !
Made it! Loved it!
What do you do with the thyme? Is it just for decoration?
You add it in step 5 on top with the oil and margarine.