4 to 6 servings


  • 1 tablespoon extra virgin olive oil
  • 8 ounces sliced fresh mushrooms
  • 1 to 1½ pounds boneless chicken breasts
  • 1 (13 to 14-ounce) can chicken broth or reduced-sodium
    chicken broth
  • 4 to 5 sprigs fresh thyme
  • Salt and freshly ground black pepper to taste
  • Additional sprigs of fresh thyme for garnish


In a medium to large heavy skillet, heat olive oil over
moderate heat.  Add mushrooms and sauté
until lightly browned and just tender.  Do not overcook mushrooms as they will
become mushy

Remove mushrooms with a slotted spoon and set aside.


Add chicken breasts to hot drippings in skillet.  Sauté chicken breasts over moderate to high
heat, browning all sides, about 5 minutes total.  Reduce temperature to simmer.  Season chicken pieces with salt and pepper to
taste.  Add chicken broth and sprigs of
thyme; simmer, cover ajar, for about 25 minutes or until chicken is fork
tender.  Add reserved mushrooms to
chicken in skillet just before serving.


To serve, removes thyme stems from skillet; leaves will have
fallen off into liquid.  Arrange  chicken pieces and mushrooms on each of
four plates.  Spoon hot pan drippings
over each serving.  Garnish each
with an additional sprig of fresh thyme.


Note: For thicker pan drippings/liquid, combine 1
tablespoon flour with 1 to 2 tablespoons cold water in a
1-cup measure, blending until smooth. Stir flour/water mixture into hot pandrippings/liquid and continue cooking until slightly thickened.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s