Chicken with Mushroom Sauce

5
(0)
  • Cooking and Prep: 45 m
  • Serves: 4
  • No Allergens

Tastes like veal scallopini – just less expensive to prepare!

Ingredients (13)

Main ingredients

Sommelier Suggests

Start Cooking

To Prepare

  1. Pound chicken breasts to half-inch thickness. 

  2. 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. 

  3. 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. 

  4. 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. 

  5. 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. 

  6. Serve over chicken.

Credits

Photography and Styling by Chavi Feldman

Food Prep by Chaya Ruchie Schwartz

  • Shani Seeman

    Posted by [email protected] |2021-03-21 06:53:56
    0
    0
  • Linda

    Made it! Loved it!
    Posted by LRS5 |2021-02-21 10:08:54
    0
    0
  • Idit Cohen

    What do you do with the thyme? Is it just for decoration?
    Posted by Lubi |2021-02-10 15:36:23
    0
    1
  • Leah Gottheim - Kosher.com Admin

    Posted by lgottheim |2019-06-11 13:22:11
    0
    0
 
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