LAST EDITED ON 08-28-11 AT 07:52 PM (EST)
Chicken with Provolone and Mushrooms
4 chicken breasts
1/2 cup all-purpose flour
1 tsp. salt (to be divided)
1/4 tsp. pepper (to be divided)
1/2 tsp. tarragon leaves (or substitute with herbes de Provence since tarragon isn't popular with some tastebuds. If you don't have either tarragon or herbes de Provence, you could use thyme)
1/4 cup butter
1/3 cup white wine (if you don't want wine, can substitute with cream of chicken or chicken broth)
1/2 lb. (or 227g) fresh white mushrooms, sliced
4 slices Provolone cheese
To prepare: Put wax paper on top of chicken breasts and pound with a meat pounder - ideally you want them nice and flat, about 1/4 inch thick.
In a bowl, mix the flour, 1/2 tsp. salt, 1/8 tsp. pepper and all of the tarragon or herbes de Provence. When mixed, slap chicken in and make sure it's well-coated on both sides.
In a skillet, sauté in butter for about 6 minutes or so (add more time if not 1/4 inch flat). It should be fork-tender when done.
Add wine (or substitute) to the skillet and turn chicken to coat the other side.
Set chicken aside onto a plate. The butter and wine in the skillet should be greatly reduced by now, but not completely.
Sauté mushrooms with remaining salt and pepper in the leftover butter/wine mix.
Return chicken to the pan. Top with mushrooms and then a slice of Provolone cheese. Cook until cheese melts.
Serve on a plate with stir-fried vegetables or your favourite side.
**Tip for those who want a more heart-friendly recipe, use fat-reduced butter instead of regular.
Here's the pictures:
After the chicken has been dredged in the flour mixture, sauté in butter
After it's been flipped over and the wine about to be added
What the chicken should look like after it's been cooked and then set aside for the mushrooms
Sautéing the mushrooms - the leftover butter/wine mix should be fully reduced into the mushrooms when it's done
The final product - I did two with mushrooms topped with the cheese and one with cheese only (since I don't like mushrooms)
Pene said that for her, the mushrooms really made the chicken's overall flavour pop.