Chicken and Mushrooms with Thyme
1 ½ pounds of sliced chicken breast or thighs, skinless, boneless
1, 8 ounce packages of mushrooms
1 onions, diced
1/3 c white wine
1/3 c chicken broth
1/4 c all-purpose flour
¼ c butter
4 T butter divided
3 T olive oil
1 T fresh thyme leaves, chopped
¼ t salt or more to taste
¼ t black pepper
¼ t crush red pepper flakes
On a plate add chicken, sprinkle on flour, salt and peppers. Mix well until all the chicken is coated.
In large frying pan over medium low heat add half the butter and all the oil until the butter melts.
Add chicken to pan. cook chicken until just browned but done. Remove to a draining rack or plate lined with paper towels. Add remaining butter. Reduce heat and the mushrooms, onions, and thyme.
Cook until the onions and mushrooms are soft. Add chicken stock, turn off heat and add wine. Stir well. Check for seasoning. Turn the heat to medium low and cook sauce for 5 minutes.
Reduce heat to low and add chicken back to pan. Spoon sauce of chicken and cook until the chicken has become warm again. Serve right away. Enjoy.