INGREDIENTS

• 3 tablespoons flour
• 1/4 teaspoon salt
• pinch pepper
• 6 boneless skinless chicken breast
• 2 tablespoons each butter and olive oil
• 1 1/2 cups sliced mushrooms
• 1/4 teaspoon dried thyme
• 1/8 teaspoon nutmeg
• 1 cup chicken stock (or 1/2 white wine, 1/2 stock)
• 2 – 3 tablespoons goat cheese

DIRECTIONS

1. Pound chicken slightly so thickness is more even throughout.
2. Combine 2 tablespoons of the flour and half of the salt & pepper; lightly dredge chicken in seasoned flour.
3. In large pan, heat half of the butter and oil over medium-high heat; cook chicken, turning once, for 6 to 8 minutes or until golden brown.
4. Add 1/4 cup of stock to skillet and reduce heat to medium-low; cover and cook for 3 to 4 minutes more or until chicken is no longer pink inside. Transfer chicken to warming tray. Reserve juices.
5. Add remaining butter and oil, add mushrooms, thyme and nutmeg. Increase heat to medium and cook, stirring for 3 minutes.
6. Sprinkle with remaining flour, cook stirring for 1 minute.
7. Add remaining stock and reserved chicken juices; bring to boil, stirring to scrape up brown bits from bottom of skillet.
8. At last minute, stir in goat cheese broken into pieces until just melted.
9. Pour over chicken and serve.

SUBSTITUTION

Works well with pork loin medallions as well.

Yield: serves 6