4chicken breast halves boneless, skinless (1 pound total)
3-4sprigs of fresh thyme
Combine flour, salt and pepper in a shallow pan.
Coat chicken slices with the flour mixture on both sides and shake off excess. Reserve the excess flour.
Over medium heat, heat 1 tablespoon of olive oil in a large frying pan. Add the chicken pieces and cook for about 5 minutes until the chicken begins to brown.
Add another tablespoon of olive oil, flip chicken over and brown the other side for another 5 minutes.
Transfer to warm plate while the vegetables get cooked.
Heat another tablespoon of olive oil, add the onions and cook for approximately 3-4 minutes (until softened).
Add mushrooms and continue to cook for another 3-5 minutes.
Add the minced garlic and stir fry for 1 minute.
Stir in reserved flour and stir until everything is incorporated.
Add the white wine while scrapping the bottom of the pan.
Add the chicken broth, lemon juice and herbs and adjust your seasonings. Bring the mixture to a boil.
Add the chicken breasts and reduce the heat to medium-low.
Cover pan and simmer for another 5 minutes or so until chicken is done.
Serve chicken and sauce with lemon wedges.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *adapted from recipe in Creative Everyday Cooking-Timelife Books series.