Chicken Sauté Bourguignon - cooking recipe

Ingredients

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

Preparation

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