French Country Chicken with Mushroom Sauce

Sharing another recipe from my diet menu - French Country Chicken with Mushroom Sauce. :-)

Serves 1
Prep Time  10 minutes
Cooking Time 20 minutes

Ingredients:

• 120 g skinless chicken breast fillet
• 1 tsp olive oil
• 1 pc thinly sliced shallot
• 1 cup thinly sliced mushrooms
• 1 tbsp flour
• 1/2 pc chicken bouillon cube dissolved in 1 cup water
• 1 tsp dried rosemary
• 2 tsp chopped parsley
• wax paper or baking paper

Cooking Procedure:

1. Place the chicken breast between wax paper and pound with a mallet to flatten. 
2. Cut each piece in half, lengthwise. 
3. Cover with plastic wrap and refrigerate until firm.
4. In a small frying pan, heat olive oil over medium heat. 
5. Add the shallots and sauté for about 3 minutes. 
6. Add the mushrooms and cook for 2 minutes more, stirring occasionally.
7. In a small bowl, whisk together the flour and a little chicken stock until all the lumps are gone. 
8. Add the flour mixture to the shallots and mushrooms. 
9. Stir in the rest of the chicken stock and cook over medium-high heat. 
10. Stir until the sauce thickens, about 5 minutes. (Do not over-thicken the sauce while in the pan because it will still "dry" after you've taken it out the heat. Do not under-thicken naman because it'll be runny. Solution? If over-thickened, just add water little by little while heating it over low fire. If under-thickened, cook it little bit more until the right consistency is achieved.)
11. Remove from heat and add the rosemary.
12. In a large nonstick skillet, pan-fry chicken without using any fat, until no longer pink or until a thermometer inserted into the chicken reads 170 F (about 5 minutes).
13. To serve, transfer chicken breasts onto a plate. Spoon mushroom sauce over the chicken and garnish with parsley. Serve immediately.  

The dish looks washed out because of the colors of the ingredients used, but this is definitely worth a try. The mushroom sauce is mala-gravy to the pan-fried chicken. Enough said. :-)