Chicken Sauté Bourguignon

• 3 lb. boneless chicken breasts (skinless), cut in half
• 4 Tbsp. butter
• 1/2 lb. fresh mushrooms, sliced and trimmed
• 1/2 c. chopped onion
• 1 Tbsp. chopped shallots
• 1 bay leaf
• 1 garlic clove, chopped
• 1/2 tsp. dried thyme
• 1 Tbsp. all-purpose flour
• 1/2 c. chicken broth
• 1 c. Burgundy wine or other dry red wine

1. Flatten chicken breasts between waxed paper to 1/4-inch thickness.
2. Season with salt and pepper.
3. Cut into quarters.
4. Heat 2 tablespoons butter in large heavy skillet over medium heat. Cook chicken 5 minutes or until no longer pink and transfer to platter.
5. Add mushrooms to skillet and cook 2 minutes.
6. Add onions, shallots, bay leaf, garlic and thyme.
7. Cook, stirring, for 1 minute.
8. Sprinkle in flour.
9. Stir in broth and wine.
10. Simmer 2 minutes.
11. Whisk in remaining butter.
12. Add chicken; heat through. Add salt and pepper.
13. Remove bay leaf.

chicken breasts, butter, fresh mushrooms, onion, shallots, bay leaf, garlic, thyme, flour, chicken broth, wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100984 (may not work)