- 1 lb(s), Chicken breast (or thinly sliced chicken breast)
- 2 tablespoons, Whole Wheat Flour
- 0.25 cup, sauvignon blanc white (de alcohol)
- 1 tbsp, Avocado oil
- 8 oz Baby Portabella, thin sliced
- 0.50 cup, Chicken Broth
- 3 oz Smoked Sun Dried Tomatoes, Julienne Cut
- 1 tablespoon, Butter, salted
- 1 pinch, Salt
- Place the oil in a non-stick pan over medium heat to warm.
- While it's warming, take your chicken breasts and pound them thin to 1/4" [NOTE if using full breasts, you may want to just buy 2 and half them by slicing lengthwise through the middle]
- Salt and pepper (if you want pepper) both sides of your fillets
- Using 1 tbsp of the flour, rub each side with the flour, shaking off the excess.
- Place each filet in the hot oil and cook to golden, about 4 minutes per side or until it registers 160 degrees.
- Remove from the pan and tent to rest
- Add in your mushrooms and tomatoes and stir to coat and cook through, but do not let the juices dry out!
- Melt the butter in the pan.
- Add in the remaining flour and stir
- Add in the wine and broth and stir
- Turn down the heat to medium-low and add the chicken back in, and flip to coat both sides
- Turn the heat off and cover to finish cooking the chicken.
IF you decide to add pepper or other seasonings, do so at step 8.
