French Country Chicken with Mushroom Sauce

Boy was this a hit!! I always get nervous trying new recipes because I never know how they will come out, but this one was fantastic. Jim says it needs to be my new "company meal" :)

The meal can be served any way you like, but I chose to serve it over fettuccine and it was perfect!

Ingredients

2 boneless, skinless chicken breasts
2 tablespoons olive oil
4 shallots, thinly chopped
1/4 pound mushrooms, thinly sliced
1 tablespoon all-purpose (plain) flour
1/4 cup white wine (I used Pinot Grigio, and the flavor was awesome)
1/2 cup low-sodium chicken stock
1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
2 tablespoons chopped parsley

Directions

Place the chicken breasts between wax paper and pound with a mallet to flatten. Cut each piece in half lengthwise. Cover with plastic wrap and refrigerate until firm, about 15 minutes.

When the chicken is ready, heat 1 tablespoon of olive oil over medium heat in a large skillet. Add the chicken and sauté until no longer pink or until a thermometer inserted into the chicken reads 170 F.

While the chicken cooks, heat the remaining 1 tablespoon of the olive oil over medium heat in a small frying pan. Add the shallots and saute for about 3 minutes. Add the mushrooms and cook for 2 minutes more, stirring occasionally.

In a small bowl, whisk together the flour and wine until all the lumps are gone. Add the flour mixture to the shallots and mushrooms. Stir in the chicken stock and cook over medium-high heat. Stir until the sauce thickens, about 5 minutes. Remove from heat and add the rosemary.

To serve, transfer 2 chicken breast halves onto each plate. Spoon mushroom sauce over the chicken and garnish with parsley. Serve immediately.