4 boneless, skinless chicken breasts. Beaten with a meat mallet to ¼ inch thickness
2/3 cup wheat flour
2 tsp salt
2 tsp pepper
1 tbsp olive oil
2 cups chicken broth
2/3 cup red wine
1 tbsp lemon juice
1 tbsp cornstarch
1 large jar mushrooms sliced
1 tbsp butter
1 tbsp fresh thyme
Salt, pepper, and garlic powder to taste
In a large Ziploc bag combine flour, salt and pepper. Add chicken and shake until chicken is coated completely. Heat 1 tbsp olive oil in large non stick skillet on medium, add chicken and brown on each side 4 to 5 minutes until cooked through. Remove from skillet. In a sauce pan combine the chicken broth and next 7 ingredients. Bring to boil and reduce hit until thickened. About 10 to 15 minutes. Serve chicken over whole wheat spaghetti noodles with about a ½ cup of the sauce mix.
