Chicken Breasts with White Wine Sauce

    (my very own recipe)

    Ingredients:
    2 cloves garlic (minced)
    3 tbsp. olive oil
    1 Tbsp corn starch
    8 oz. chicken broth
    1/2 cup white wine vinegar
    1 tbsp of course grained creole mustard
    1/4 cup fresh thyme (chopped)
    2 tbsp butter
    salt/fresh ground black pepper to tastewhite pepper
    1/2 cup sliced mushrooms

    Directions:
    Put the chicken breasts between plastic wrap and flatten them to 1/2 thickness (approximately). Pour olive oil into a large skillet (10" - 12") and heat on medium-high heat.) Season both sides of the breasts with a pinch of salt, pepper. Fry the chicken breasts 1-2 minutes per side in the olive oil. (Chicken is done when juices run clear).

    While the chicken is cooking, combine the chicken broth, white wine vinegar, mustard and thyme in a glass bowl or measuring cup and mix it well. Remove chicken and put on a paper towel to drain. Set aside. Sautee the garlic and mushrooms in the skillet. Add the corn starch and mix to a paste consisistency. Pour the broth mixture in and stir. Bring to a boil and then reduce heat to a simmer. Melt in the 2 TBSP butter. Season the sauce to taste (I used white pepper, salt and a teeny tiny miniscule pinch of sugar)

    When the sauce appears to be thickening, return the chicken to the skillet and spoon the mixture over it cooking an additional 5 minutes. 2 chicken breasts (skinless, boneless)

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    recipe by - perotheus.com
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