Quick Cock (or coq if you're sensitive) Recipe dlewisa

• 4 Chicken breasts
• Flour, enough for a light dredge
• 1 medium onion, sliced thin
• 8 oz mushrooms (baby bellas, porcinis, shiitakes), sliced 1/8" to 1/4"
• 1 Tb garlic, minced or pressed
• 1 cup red wine, pinot noir works well
• 1 cup chicken stock or water
• 1 Tb demi-glace, such as the chicken variety by More Than Gourmet (optional, but recommended)
• 1 Tb fresh thyme, minced
• 2 tsp Worcestershire Sauce
• 1 Tb dijon mustard
• Salt and Pepper
• butter, amount suitable for your chosen pan

1. Give the chicken a light pound with a mallet or the bottom of a skillet.
2. Season each side with salt and pepper and lightly dredge in the flour, shaking off the excess.
3. Melt enough butter to coat the bottom of your cooking pan over medium heat and add the breasts to cook to a light golden on the outside, you dont want to over do it and dry them out.
4. Do them in batches if necessary.
5. Dont worry if theyre not cooked all the way through, preferably they wont be.
6. If the bits sticking to the bottom of the pan have begun to burn, deglaze the pan with water and discard.
7. With a clean pan on medium add butter and saute the onions and mushrooms until caramelized to your liking.
8. Add garlic and cook for a few minutes to calm it the hell down.
9. Deglaze the pan with the red wine and then reduce it by half.
10. Add the stock or water and bring to simmer.
11. Add the demi-glace and half of the thyme.
12. Bring back to simmer and taste.
13. At this point you want to use the worcestershire and dijon as seasoning agents, using only as much as tastes good to you.
14. Return the chicken and any accumulated juices to the pan and cover the breasts with the mushrooms and onions to keep them under the liquid, or at least as immersed as possible.
15. Lightly simmer uncovered for about 10 minutes, the chicken will be cooked through and the sauce will have reduced and thickened.
16. Toss in the rest of the thyme and season with salt and pepper.
17. Serve with some wicked buttery mashed potatoes.

chicken breasts, flour, onion, mushrooms, garlic, red wine, chicken, demiglace, fresh thyme, worcestershire sauce, mustard, salt, butter

Taken from www.chowhound.com/recipes/quick-cock-coq-youre-sensitive-29476 (may not work)