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MICHAEL SYMON Chicken Scaloppine with Red Wine Mushroom Sauce

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ingredients
CHICKEN SCALOPPINE WITH RED WINE MUSHROOM SAUCE
1/4 cup olive oil
1/3 cup flour
2 pounds chicken breasts (pounded to 1/4-inch thickness)
1 pounds crimini mushroom (thinly sliced)
2 cloves garlic (thinly sliced)
1/2 cup dry red wine
1/2 cup sherry
3 tablespoons cold unsalted butter (cubed)
3 sprigs fresh thyme
kosher salt and fresh cracked pepper (to taste)

directions
In a medium skillet over medium high heat, add olive oil and heat.
Meanwhile, in a shallow baking dish, add flour, season with salt and pepper, whisk to combine. Dredge the chicken in the flour mixture, shaking off any excess. Add the dredged chicken to the skillet, saute for 4 minutes per side or until golden brown. Transfer the chicken to a platter.
In the same skillet, add the mushrooms, saute until they are browned and the juices have evaporated, about 5 minutes. Add the garlic and saute 30 seconds. Stir in the red wine and sherry, bring to a boil and let reduce by one-third, remove from heat and whisk in the cold butter. Add the chicken and thyme sprigs to the reduced wine and butter mixture, adjust seasoning.
Transfer to a platter and serve.

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