Chicken Paillard

Somehow I missed today on the weekly menu. I went straight from Monday to Wednesday. I had to throw something together last minute. I decided on chicken paillard with a mushroom cream sauce, rice and a veggie. Just a simple meal cooked in minutes. As usual there is no recipe so you will have to adjust to your taste.

Chicken Paillard with Mushroom Sauce
4 chicken breast halves
1/4 cup flour
4 cups baby bellas, sliced
1 medium onion, chopped fine
2 cups chicken stock
1 cups half and half
olive oil
1 Tbsp. butter
Salt & Pepper to taste

1) Pound chicken breast to about 1/4 inch thickness, season with salt and pepper and dredge in flour. Dust off excess.
2) In a large skillet melt olive oil & butter and place chicken in the pan. Brown on both sides approximately 2-3 minutes each side.
3) Remove chicken from pan, add onions and saute until translucent. Add chicken back to pan, the mushrooms and chicken stock. Cover and cook for 20-30 minutes. Add in the half and half and simmer until sauce is reduced in half.

I served this with rice cooked in chicken stock and steamed green beans.