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Instructions |
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Pound chicken until it's as thin as you can get it so that it cooks
quickly. Set aside. Mix 1/2 Tbl. cornstarch with a little water and set
aside.
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Place 2 Tbl. cornstarch on a plate and mis with salt and pepper. Add
chicken and coat all sides. Sprinkle chicken with Herb de Provence.
Heat oil in skillet over medium-high heat. Brown chicken for 2
minutes per side, reading 165 deg. F. Transfer to a plate.
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Add mushrooms and garlic to the pan. Saute until the mushrooms are
soft. Add white wine and 1/2 Cup water. Bring to a boil and cook 2
minutes. Stir in the cornstarch and water mixture stirring until
thickened, about 3 minutes. If this gets too thick, add a little chicken
broth or more wine.
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Add lemon juice, capers and parsley and return the chicken to the
sauce for a few minutes. Can be served over pasta.
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| Serving
Suggestions |
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This dish was good, but not a good leftover. So I just make enough for 2 people.
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Originally Submitted
9/1/2022
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