Chicken Forestiere

Keith Ann Clotiaux (originally from EatingWell magazine)
Yield: 2 servings

A la forestiere (“of the forest”) is characterized by deep, hearty flavors, usually including mushrooms. This version is lighter than the French classic but still has every bit of the flavor. (Dec 1996)

3 Tbsp all-purpose white flour
Salt and freshly ground black pepper
2 boneless, skinless chicken breasts, trimmed
1 Tbsp vegetable oil
2 Tbsp minced shallots or onions
2 cups sliced mushrooms ( a mixture of different kinds is great)
3/4 cup defatted chicken stock
1/2 cup dry white wine
1 Tbsp chopped fresh parley or chives

Combine 2 Tbsp flour, 1/4 tsp salt and 1/4 tsp pepper in shallow dish. Dredge chicken breasts in the flour mixture. 

Heat 2 tsp oil in a nonstick skillet over medium heat. Add chicken and cook for 3-4 minutes per side, or until golden on the outside and no linger pink inside. Remove and keep warm. 

Add remaining 1 tsp oil to the skillet. Add shallots or onion and cook, stirring, for 10-20 seconds. Add mushrooms and saute for 1-2 minutes, or until softened and browned. Add remaining 1 Tbsp flour and cook stirring for 30 seconds. 

Pour in stock and wine and bring to a boil, stirring. Cook for 5 minutes or until slightly thickened. 

Return chicken to pot and heat gently. Season with parsley or chive and additional salt and pepper if needed.

NOTE: This is great with wide egg noodles.