Monday, October 02, 2006

Chicken with Mushrooms, Thyme, and White Wine

Extremely easy for such a good flavor, this would be a great beginner dish for someone in the early stages of learning to cook for themselves.

1 tablespoon olive oil
Boneless, skinless chicken.
2 large onions, sliced thickly
1 tablespoon white flour
1 tablespoon dried thyme
1/2 cup white wine
1 package sliced mushrooms
parsley for color and garnish
salt and pepper to taste

In a large non-stick pan, heat the oil, medium-high. Place the chicken in and brown on both sides (cooked through not required). Remove. Toss the onions in the pan for several minutes until softened. Re-add the chicken, and coat with the flour and thyme. Add the wine, and cover with a lid. Turn heat to low, and simmer for 20 minutes. Remove lid, add the mushrooms, salt and pepper to taste, and combine to heat the mushrooms though. Serve with some fall vegetables.

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