Ingredients
1/2 C flour
2 T canola
2 T butter
Skinless chicken pounded thin
1/4 C white wine
1 lb mushrooms
thyme to season
Preparation
Place flour and salt & pepper in shallow pan. Dredge chicken in flour. Melt butter with oil over medium-high. Brown chicken 1-2 minutes on each side. Remove and keep warm. Reduce heat to medium. Add wine, thyme and mushrooms, cook 5-7 minutes. Serve over chicken.
