Ingredients
4 thinly sliced boneless, skinless chicken breasts
1/3 cup all purpose flour
2 tablespoons olive oil
3 tablespoons butter
1/4 onion, chopped
2 cups sliced mushrooms
1/3 cup white wine
bread of your choice (I used whole grain talonica bread)
salt and pepper
for bread: 1/4-1/2 cup butter, softened + herbs of your choice (I used parsley, basil and thyme - a good sprinkling of each)
Preparation
Season the chicken breasts (make sure they are very thin or slice them thin!) liberally with salt and pepper. Add the flour in a bowl and dredge the chicken in the flour - you want a very thin and light coating on the chicken. Heat a large skillet on medium high heat and add the olive oil. Add the chicken to the skillet and brown on each side, about 3-4 minutes per side. While the chicken is browning, chop the onion and get out your mushrooms. Slice your bread as desired. Combine 1/4 cup of butter and herbs of your choice (you really can’t go wrong here! I’ve used dried and fresh, just add a sprinkling to the butter.) and mix. Spread on one side of bread. At this point you can either use a grill pan and grill the bread buttered-side down first, or heat your broiler and set the bread underneath for 30-90 seconds.
Once chicken is done cooking (after about 7-8 minutes total), set it aside on a plate. Turn heat down to medium and add 1 tablespoon butter and onion. Saute for 1 minute. Add the remaining butter (2 tablespoons) and mushrooms. Stir and saute for 6-8 minutes, until mushrooms are soft. Add in wine to deglaze the pan and stir well to remove brown bits from bottom of the pan. Add chicken back in with the mushrooms.
