Chicken Paillard with Sauteed Mushrooms

• 1/2 cup all-purpose flour
• Coarse salt and freshly ground black pepper
• 4 to 6 (8-ounce) boneless, skinless chicken breast, pounded to slightly over 1/4 inch thick (see page 112)
• 2 tablespoons canola oil, plus more if needed
• 2 tablespoons unsalted butter
• 1/4 cup dry white wine
• 1 pound mixed mushrooms (such as cremini, chanterelle, morel, shiitake, or white button), sliced
• 1 ounce dried cepes, reconstituted and liquid reserved (see below, optional)
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh flat-leaf parsley

1. Place the flour in a shallow dish and season with salt and pepper.
2. Season the chicken on both sides with salt and pepper.
3. To cook the chicken, in a large skillet, heat 1 tablespoon each of the oil and the butter over medium-high heat until very hot.
4. Working with 2 pieces at a time, dredge both sides of the chicken in flour, then shake off the excess flour.
5. Without crowding, add the 2 pieces to the skillet, and brown on both sides, 2 to 3 minutes per side.
6. Transfer to a warm platter and cover loosely with aluminum foil to keep warm.
7. Repeat with the remaining 1 tablespoon each of oil and butter, and chicken.
8. To make the sauce, pour all but 1 tablespoon of oil from the skillet.
9. Return the skillet to the heat.
10. Decrease the heat to medium.
11. Add the wine, using a wooden spoon to loosen any browned bits from the bottom of the pan.
12. Add the mushrooms, cepes and strained liquid, thyme, and parsley.
13. Season with salt and pepper.
14. Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes.
15. Taste and adjust for seasoning with salt and pepper.
16. Spoon the mushrooms over the chicken and serve immediately.
17. Called cepes in French, and porcini in Italian, Boletus edulis mushrooms are extremely rich, with an earthy, assertive flavor.
18. They are found only in the wild and not commercially farmed; their incredible flavor and limited supply bestow an intoxicating allure similar to that of black truffles.
19. They are available fresh in season, but are available frozen or dried throughout the year.
20. To plump and reconstitute dried mushrooms, place the mushrooms in a heatproof container.
21. Pour over boiling water and let rest until plump and rehydrated, about 15 minutes.
22. Using a slotted spoon, remove the mushrooms to a cutting board.
23. Coarsely chop and set aside for later use.
24. Strain the soaking liquid through a fine mesh sieve or coffee filter and reserve as a very flavorful cooking liquid.

allpurpose, salt, chicken, canola oil, unsalted butter, white wine, mushrooms, liquid reserved, thyme, flatleaf

Taken from www.epicurious.com/recipes/food/views/chicken-paillard-with-sauteed-mushrooms-380353 (may not work)