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Export 14 ingredients for grocery delivery
Step 1
Season your chicken lightly with sea salt and pepper, then dredge each side into the flour and gently press it to evenly adhere, then shake off the excess.
Step 2
Melt your ghee and oil in a large skillet over medium heat. Add in coated chicken and cook over medium-low heat until golden and cooked through. About 4 minutes per side if your chicken is pounded pretty thin.
Step 3
Set your cooked chicken aside on a plate.
Step 4
In your same skillet, sauté the mushrooms and garlic together for 3-4 minutes, stirring
Step 5
frequently.
Step 6
Add in the wine and broth then stir well through the bottom of the pan to release all of the browned bits into your sauce.
Step 7
Allow mushroom wine sauce to simmer until reduced by almost half, about 8-10 minutes.
Step 8
Meanwhile, in a very small bowl, whisk 4 Tablespoons of water with 1 Tablespoon of flour.
Step 9
Once the liquid in your skillet has reduced, whisk in the milk, thyme, oregano, and your flour mixture. Whisk everything together well over medium heat until thickened, about 2 minutes.
Step 10
Return your cooked chicken to the pan and continue to cook for a few minutes more,
Step 11
until hot and bubbly.
Step 12
Garnish with parsley and enjoy!
Step 13
Enjoy!
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