Chicken Breasts with Mushrooms and Gravy

Last night I wanted to do something quick and filled with French flavor, so I chose thinly sliced chicken breasts at the grocer, and a package of mushrooms (already sliced). Start to finish, under an hour, even counting the rice and sautéed broccoli sides. It was hot and bubbly, a perfect Sunday night meal for two.


1 lb. thinly sliced chicken breasts (can substitute a scallopine of veal)
1 lb. sliced mushrooms
2 tbsp. extra virgin olive oil
3 tbsp. butter
1/2 cup chicken broth
2-3 tbsp.flour
1/4 cup dry white wine
Salt and pepper to taste


Prepare mushrooms: Sauté in non-stick pan with 1 tbsp. of the butter. Set aside.

Dredge the chicken in flour that has been seasoned with salt and pepper.
Add 1 tbsp. of the butter and all of the olive oil to a deep saute pan.

Brown the chicken on both sides. Set aside on warm plate.

To the pan drippings, add chicken broth and white wine to deglaze. Scrape brown bits and stir. Add 1 tbsp. flour and cook about 1 minute.  Add chicken and mushrooms back into pan, being sure to add in juices from chicken, if any, and the liquid from the mushrooms.

Lower heat and let simmer until chicken is cooked and gravy is thickened, about three minutes.

Serve with fresh broccoli, sauteed with butter and garlic and fluffy white or brown rice.

 Add a nice Frascati, Pinot Grigio or Chardonnay ... a French meal, uncomplicated, filled with flavor, and ready in less than an hour. Enjoy!!