Ingredients
- 1 lb Chicken breast boneless skinless butterflied
- 1/4 cup All-purpose flour
- 3 tbsp Extra-virgin olive oil
- 1 tbsp Shallot chopped
- 8 ounces Cremini mushrooms sliced
- 1.5 cups Beef broth
- 1/2 tbsp Fresh thyme chopped
- 2 tbsp Butter
- 4 oz Gruyere cheese
Instructions
- Butterfly the chicken breast lengthways to create 2 thin breast pieces. Season the chicken on both sides with salt and pepper. Dip in flour, shaking off excess.
- Heat oil in a nonstick pan over medium-high heat. Cook chicken for 2-3 minutes per side, until the outside is golden brown. Set aside on a paper towel lined dish.
- Add shallots and mushrooms to pan. Sauté until mushrooms are soft and beginning to brown, about 5 minutes.
- Stir 2 tablespoons of flour into the mushrooms and cook for 1 minute. Add beef broth and cook for an additional 1-2 minutes, scraping any brown bits from the bottom of the pan to incorporate into the sauce. Simmer for 5-8 minutes, until sauce is slightly thickened.
- Add chicken back into the pan, stir in thyme and butter and simmer for 6 -8 minutes. Place the cheese on top and melt. You want the sauce to be a smooth thick consistency. If the sauce is too thick add a little more broth to thin it out. Season with salt and pepper to taste before serving.
Video
Nutrition
Calories: 440kcal | Carbohydrates: 9g | Protein: 36g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 119mg | Sodium: 616mg | Potassium: 745mg | Fiber: 1g | Sugar: 1g | Vitamin A: 522IU | Vitamin C: 3mg | Calcium: 311mg | Iron: 1mg
Smothered Chicken
Ingredients
- 1 lb Chicken breast boneless skinless butterflied
- 1/4 cup All-purpose flour
- 3 tbsp Extra-virgin olive oil
- 1 tbsp Shallot chopped
- 8 ounces Cremini mushrooms sliced
- 1.5 cups Beef broth
- 1/2 tbsp Fresh thyme chopped
- 2 tbsp Butter
- 4 oz Gruyere cheese
Instructions
- Butterfly the chicken breast lengthways to create 2 thin breast pieces. Season the chicken on both sides with salt and pepper. Dip in flour, shaking off excess.
- Heat oil in a nonstick pan over medium-high heat. Cook chicken for 2-3 minutes per side, until the outside is golden brown. Set aside on a paper towel lined dish.
- Add shallots and mushrooms to pan. Sauté until mushrooms are soft and beginning to brown, about 5 minutes.
- Stir 2 tablespoons of flour into the mushrooms and cook for 1 minute. Add beef broth and cook for an additional 1-2 minutes, scraping any brown bits from the bottom of the pan to incorporate into the sauce. Simmer for 5-8 minutes, until sauce is slightly thickened.
- Add chicken back into the pan, stir in thyme and butter and simmer for 6 -8 minutes. Place the cheese on top and melt. You want the sauce to be a smooth thick consistency. If the sauce is too thick add a little more broth to thin it out. Season with salt and pepper to taste before serving.
Video
Nutrition
Calories: 440kcalCarbohydrates: 9gProtein: 36gFat: 29gSaturated Fat: 11gCholesterol: 119mgSodium: 616mgPotassium: 745mgFiber: 1gSugar: 1gVitamin A: 522IUVitamin C: 3mgCalcium: 311mgIron: 1mg
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