Chicken with mushroom sauce
Similiar to Chicken Marsala this version uses JOLO's Muddy Paws in the sauce.
Place flour, salt and pepper in a ziploc bag. Place chicken in bag and shake until coated. Set aside.
Heat the oil and 2 Tbls. of butter in a large skillet over medium heat. Place the flour dusted chicken in the pan and cook. Turn and cook until done. Time will depend on how thick the breasts are. When finished transfer to a plate and set aside.
In the same pan melt the remaining butter. Add the mushrooms and cook 3-4 minutes, stirring often. Add the shallots, garlic and dash of salt. Cook for anothe 2 minutes. Add the broth, Muddy Paws, heavy cream, thyme and dash of pepper. Bring the liquid to a boil until sauce reduces and is slightly thickened about 15 minutes. Add the chicken back to the pan along with any juice from the plate. Reduce heat and simmer until chicken is heated through.
Serve and enjoy.
1 1/2 lbs. boneless, skinless chicken breasts (thin sliced cuts down on cooking time)
3 Tbls. all-purpose flour (I used oat to see you could tell and it worked perfectly)
3 Tbls. unsalted butter
1 Tbls. olive oil
salt and pepper
8 oz. sliced bella mushrooms
1 medium chopped shallot
2 garlic cloves, minced
1/3 cup chicken broth
1 cup Muddy Paws
2/3 heavy cream
2 tsp. thyme