Poulet Valencienne
Ingredients:
2 tablespoons olive oil
2 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
1/4 cup dry white wine
1/2 cup chicken broth
1/4 cup sliced mushrooms
1/4 cup diced onion
2 tablespoons butter
2 tablespoons chopped fresh parsley
Instructions:
Heat the olive oil in a large skillet over medium-high heat.
Season the chicken breasts with salt and pepper, and then lightly dredge in the flour.
Add the chicken to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through.
Remove the chicken from the skillet and set aside.
Add the white wine and chicken broth to the skillet and bring to a simmer.
Add the mushrooms and onion, and cook for 5 minutes, or until the vegetables are tender.
Add the butter and parsley and stir to combine.
Return the chicken to the skillet and cook for an additional 3-4 minutes, or until the sauce has thickened.
Serve the chicken with the sauce spooned over the top. Enjoy!