For the chicken:
3 chicken breasts (thin sliced so they cook faster)
1 tsp extra virgin olive oil
Salt & Pepper - sprinkle on each side of the chicken
For the sauce:
1 tsp extra virgin olive oil (to coat pan)
1 1/4 cup sliced crimini mushrooms
1 shallot - diced
1 or 2 chopped garlic cloves
1/2 cup dry white wine - I used Sauvignon Blanc
Salt & Pepper to taste
1/2 tbsp whole wheat flour
1/4 cup water
2 tsp thyme - fresh or dried
To make this gluten free, substitute whole wheat flour for g-free flour.
Serves 3. Enjoy! Let me know how it goes . . . I know you'll love it!