Parmesan Chicken with Red Wine Mushroom Sauce

Prep your chicken

Fold chicken breast between saran wrap and hit with a rolling pin to even out. You don't want it too thin, just even. Salt and set aside.

Start your mushrooms

Warm 2 tbsp oil in a large frying pan over medium heat. Add mushrooms and mix to coat in oil. Let cook for about 10 minutes, mixing only 3-4 times during that to allow to brown. Once they begin to turn golden, add a pinch of salt and lots of pepper and cook for 1 more minute.

Add minced garlic, cook for 30 seconds, add 1/2 cup red wine and cook until almost evaporated. Add 3 tbsp butter and let melt, then add 1/4 cup flour and cook for 1 minute. Finally add 1/2 of your broth, mixing well to avoid clumps. Once thickened add remaining broth and mix well. Add thyme and cook until thickened to a runny gravy consistency. Once finished, mxi in 1/4 tsp red wine vinegar and taste. Add more salt or a tiny splash of vinegar if needed. Set aside for now, return to heat for a few seoncds before serving to reheat. If it gets too thick, add a splash of beef broth.

Cook your chicken

Add shredded cheese to a plate with lots of fresh black pepper. Mix together and place chicken onto cheese, coating both sides well. To a large non-stick (must be non-stick) frying pan over medium heat, add remaining 2 tbsp oil. Once hot, add chicken and cook for 3-4 minutes per side until nice and golden and cooked through. Only flip the chicken once the cheese has started to brown a bit, the cheese will slightly stick to the pan so use a spatula to scoop it rather than tongs to flip.

Serve chicken over mashed potaotes, sweet potatoes, rice or pasta. Top with mushroom sauce and fresh parsley.