Then, place one piece of chicken in between two sheets of heavy duty plastic wrap and pound it gently with a meat mallet until it reaches 1/4″ thickness.
Repeat for all the pieces of chicken.
Once the chicken is pounded, melt the two tablespoons of butter in a large skillet over medium heat.
Sauté the mushrooms in the melted butter for 3-5 minutes, or until tender.
Once they are tender, transfer the mushrooms to a waiting plate and set them aside.
Add the flour to a flat plate or large shallow dish.
Dredge each piece of chicken in it, making sure it’s evenly coated.
In the same skillet you cooked the mushrooms in, melt two tablespoons of the remaining butter.
When the butter has melted, add two pieces of chicken to the skillet and turn up the heat to medium high.
Cook the chicken until nicely browned on one side, flip and repeat.
Transfer the browned breasts to a waiting plate.
Repeat this until you’ve browned all the chicken.
Stir the broth and wine into the drippings in the skillet, using a sturdy spoon to get up all those yummy browned bits and deglaze the pan.
Season with salt and pepper and bring the mixture to a boil.
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