Ingredients

Instructions

  1. Mix flour and herbs.
  2. Cut chicken horizontally (or pound thin) I find it easier to cut it horizontally.
  3. Dredge chicken in flour and herbs.
  4. Heat oil and butter until it sizzles.
  5. Saute chicken on both sides until lightly browned, about 3 minutes on each side.
  6. Remove chicken from pan.
  7. Add muchrooms to pan.
  8. Saute muchrooms about 4-5 minutes.
  9. Add chicken back to pan.
  10. Add wine.
  11. Cover skillet, simmer on low for about 10 minutes.