{Light} Chicken with Wine

A lightened up version of coq au vin.

Ingredients:

1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound skinless, boneless chicken breast, sliced into 8 cutlets and pounded thin
3 tablespoon extra-virgin olive oil
10 ounces mushrooms, sliced
1 large shallot, finely chopped
1 cup red wine
1/2 cup low-sodium chicken broth or water
1 teaspoon dried thyme

Directions:

1. In a shallow bowl, combine the flour, salt, and pepper. Coat the chicken, shaking off any excess.
2. In a large, heavy skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches, add the chicken and cook, turning once, until just cooked through, about 5 minutes; transfer to a plate. Add 1 tablespoon oil and the mushrooms to the pan and cook, stirring, until browned, about 5 minutes; transfer to the plate of chicken. Stir in the shallot and the remaining 1 tablespoon oil. Add the wine and chicken broth and simmer until reduced by one-third, about 5 minutes.
3. Return the chicken and mushrooms to the pan, add the thyme and cook, turning, to heat through; season with salt.

Photo and recipe adapted from Everyday with Rachael Ray.