Herbed Chicken with Mushrooms

Servings: 4

INGREDIENTS

• 4 boneless (4 ounce), skinless chicken breast cutlets
• 1/3 cup whole wheat flour
• 1 1/2 tablespoons extra virgin olive oil
• 3/4 cup chicken broth
• 1/3 cup sun-dried tomatoes (not packed in oil; not rehydrated), finely chopped or very thinly sliced
• 1 pinch Kosher salt and freshly ground black pepper
• 1/2 tsp finely chopped rosemary
• 10 ounces of baby mushrooms, sliced
• 2 tsps unsalted butter
• 1-2 tbsps chopped flat-leaf parsley

DIRECTIONS

1. Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef's knife) until about 1/3-inch thick. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
2. Put the flour on a medium plate. Heat the oil in a large non-stick skillet over medium-high heat. Dip the chicken in the flour to fully coat. Add the chicken to the skillet and fry until fully cooked and golden brown. This could be for 4 minutes per side. 
3. Transfer to a platter and tent with foil to keep warm.
4. Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes. 
5. Add the mushrooms, 1/4 tsp salt and 1/2 tsp pepper and cook until the mushrooms are soft, for about 5 minutes. 
6. Add the remaining 1/4 cup broth and the butter. Simmer until the butter is fully melted, around 30 seconds.
7. Pour the mushroom mixture and top it over the chicken.
8. Sprinkle the dish with parsley and serve.