QUICK CHICKEN WITH SHALLOTS AND MUSHROOMS

QUICK CHICKEN WITH SHALLOTS AND MUSHROOMS image

Yield 2 servings (hearty)

Number Of Ingredients 16

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For basic chicken:
~2 boneless skinless chicken breasts, cut into tenderloins (or pre-cut tenderloins)
~1/2 cup white flour
~1 tablespoon italian seasoning (or combo of oregano and basil)
~salt and pepper to taste
~ 3 tspn olive oil
For vegetable glaze:
~1/2 cup white wine (I used the remains of a week-old chardonnay, but anything dry will do)
~1 cup baby portabella (or similar mushrooms), washed and quartered
~3 medium-sized shallots, finely chopped
~4 sundried tomatoes (about 1/4 cup), softened in warm water
Prep/cooking materials:
~cutting board
~two sheets wax paper
~non-stick frying pan
~spatula

Steps:

1. On a cutting board, lay down a sheet of wax paper. Rinse chicken and cover with wax paper. Using frying pan, pound chicken to between 1/4 and 1/2 inch in thickness. 2. Wipe frying pan bottom to remove any chicken residue. Pour 2 tspn olive oil in pan and set over medium-high heat. 3. Sprinkle flattened chicken pieces with seasoning, salt and pepper. Remove wax paper from cutting board. On cutting board, place 1/4 cup flour. Dredge chicken pieces in flour, shaking off excess, and place in frying pan, cooking about 2 minutes on each side or until cooked through. 4. While the chicken is cooking, rinse cutting board and chop the mushrooms, shallots and sundried tomatoes. 5. Remove pan from heat and chicken from pan (placing on serving dish). Reduce heat to medium. Pour wine and remaining olive oil into pan, deglazing any chicken bits from the bottom. Add shallots, mushrooms and sundried tomatoes. Cook through (til onions are clear, mushrooms cooked and liquids have begun to thicken). Pour glaze over chicken and serve hot.