QUICK CHICKEN WITH SHALLOTS AND MUSHROOMS

Steps:

• 1. On a cutting board, lay down a sheet of wax paper. Rinse chicken and cover with wax paper. Using frying pan, pound chicken to between 1/4 and 1/2 inch in thickness. 2. Wipe frying pan bottom to remove any chicken residue. Pour 2 tspn olive oil in pan and set over medium-high heat. 3. Sprinkle flattened chicken pieces with seasoning, salt and pepper. Remove wax paper from cutting board. On cutting board, place 1/4 cup flour. Dredge chicken pieces in flour, shaking off excess, and place in frying pan, cooking about 2 minutes on each side or until cooked through. 4. While the chicken is cooking, rinse cutting board and chop the mushrooms, shallots and sundried tomatoes. 5. Remove pan from heat and chicken from pan (placing on serving dish). Reduce heat to medium. Pour wine and remaining olive oil into pan, deglazing any chicken bits from the bottom. Add shallots, mushrooms and sundried tomatoes. Cook through (til onions are clear, mushrooms cooked and liquids have begun to thicken). Pour glaze over chicken and serve hot.