Recipe for Chicken-Saute Bourguignonne 
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Yield:
6
Ingredients:
Amount Ingredient
3 lb Chicken Breast Halves Boned And Skinned
1 x salt And Pepper To Taste
1/2 stk Butter
1/2 lb Fresh Mushrooms Trimmed And Sliced
1/2 cup Onion -- Chopped
1 tbl Shallot -- Chopped
1 x Bay Leaf
1 clv garlic -- Chopped
1/2 tsp Dried Thyme
1 tbl All-Purpose Flour
1/2 cup Chicken Broth
Instructions:
Instructions: 1. Flatten chicken breasts between sheets of waxed paper to 1/4-inch thickness. Season with salt and pepper.

2. Heat 2 Tbsp butter in large heavy skillet over medium-high heat. Cook chicken 5 minutes or until no longer pink in center, turning over halfway through cooking time. Transfer chicken to platter.

3. Add mushrooms to skillet; cook 2 minutes. Add onion, shallot,bay leaf, garlic and thyme, cook; stirring for 1 minutes. Sprinkle in flour, stirring to blend. Stir in broth and wine. Simmer 2 minutes. Whisk in remaining butter to thicken slightly. Add chicken; heat through. Season with salt and pepper. Remove bay leaf. Serve chicken with sauce spooned over top.

Preparation Time:0:35

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