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Ingredients
6 Ounces Portabella Mushrooms, sliced
2 Tablespoons vegetable oil
Salt & pepper to taste
4 Chicken thighs, boneless, skinless, pounded
2 Tablespoons butter
2 Tablespoons flour
1 Cup chicken broth
Instructions
Saut� Portabellas in oil with salt and pepper for 7 minutes.
Add pounded chicken thighs and saut� until cooked through. Remove chicken breasts and keep warm.
Add butter and flour, saut� for 1 minute until flour is mixed.
Add chicken broth, stir briskly over medium heat for 2 minutes.
Serve over chicken breasts.