This is an easy recipe for dinner or anytime.
1 lb boneless skinless chicken breasts or thighs
1/3 - 2/3 c flour (regular or gluten free)
1/8- 1/4 tsp each: salt, pepper
2 - 4 T olive oil
1/3 - 1/2 c. chicken stock (low sodium)
1 c. mushrooms
1 - 1 1/2 T fresh lemon juice (adjust to taste)
1/4 - 1/3 c dry white wine
1 clove garlic, crushed and chopped
1 tsp. each: dried parsley, dried oregano, dried basil, cornstarch
In a dish combine: flour, salt, pepper, lemon zest, half of: basil, parsley, oregano. Mix with fork.
Place chicken between two pieces of plastic wrap and pound with a meat pounder until chicken is thin.
Dredge chicken lightly in flour mixture.
Heat skillet to medium high heat, Lower heat to medium, add some of the oil. Add chicken to pan and cook on 1 side for 4 - 8 min. Flip over and cook chicken on other side for 4 - 8 min or until done. Remove chicken from skillet and place on serving plate to let rest.
In a measuring cup, combine chicken broth and cornstarch. Mix until cornstarch is dissolved.
While skillet is on medium heat, add chicken broth mixture, lemon juice, mushrooms, rest of herbs, rest of oil and garlic to skillet. Reduce heat to medium low and carefully add wine. Stir sauce with whisk for 5 - 8 min or until reduced.
Spoon reduced sauce over chicken.