Chicken Paillard with Sauteed Mushrooms

recipe adapted from Bon Appetit, Y'all

Ingredients

• 1/2 cup brown rice flour
• course salt and freshly ground black pepper
• 4 to 6 boneless, skinless chicken breast, pounded to slightly over 1/4 inch thick
• 2 tablespoons of canola oil, plus more if needed
• 2 tablespoons of olive oil
• 1/4 cup of dry white wine
• 3/4 cup of chicken broth
• 1 pound of white button mushrooms, sliced
• 1 tablespoon of chopped fresh thyme
• 2 tablespoons of chopped fresh flat-leaf parsley

 Directions

1. Place the flour in a shallow dish and season with salt and pepper.  Season the chicken on both sides with salt and pepper.
2. To cook the chicken, in a large cast iron skillet, heat 1 tablespoon each of canola oil and olive oil over medium-high heat until very hot.  Working with 2 pieces at a time, dredge both sides of the chicken in the flour, then shake off the excess flour.  Without crowding, add the 2 pieces to the skillet, and brown on both sides, 2 to 3 minutes per side.  Transfer to a warm platter and cover loosely with aluminum foil to keep warm.  Repeat with the remaining 1 tablespoon each of canola oil and olive oil.  
3. To make the sauce, pour all but 1 tablespoon of oil from the skillet.  Return the skillet to the heat.  Decrease the heat to medium.  Add the wine, using a wooden spoon to loosen any browned bit from the bottom of the pan.  Add the chicken broth, mushrooms, thyme, and parsley.  Season with salt and pepper.  Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes.  Taste and adjust for seasoning with salt and pepper.  Spoon the mushrooms over the chicken and serve immediately. 

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