Chicken with Chives and Mushrooms



This was so easy and really tasty.


2 boneless chicken breasts, cut in half and pounded if too thick

Flour for dredging

2 eggs, beaten

1/4 cup snipped chives

10 oz sliced mushrooms (I used Cremini mushrooms)


1/3 c white wine

1/3 c chicken broth

Juice from half a lemon

1/2 t. cornstarch

1 T. water


Add some of the chives to the beaten eggs in a shallow bowl.

Season chicken breasts with salt and pepper. Dredge in flour and run through the egg mixture.

Melt the butter in a frying pan until beginning to brown. Add the chicken breasts.

Brown them on each side.

Add the mushrooms to the pan around the chicken. Cook for about 4 minutes. Cover the pan to keep the chicken breasts moist.

Add the wine, broth and lemon juice. Cook for about 5 minutes more, turning the chicken a few times. Add the rest of the chives and some salt and pepper, if needed.

Make a slurry with the cornstarch and water. Add this to the pan and cook until slightly thickened.

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