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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
How Would You
Rate this recipe?
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.