In large saute or fry pan, melt butter. While butter is melting, combine
flour, salt and pepper in gallon Ziploc bag. Cut the chicken pieces in
half and pound with a mallet or cleaver until they are reduced to 1/2"
thickness.
[You should save this Ziploc full of flour. The same technique is
useful for cooking fish.}
Dip each piece of chicken in milk; shake
off excess. Put chicken into the Ziploc and shake. Take them out and let them stabilize for a couple of minutes. Add to fry
pan.
Sauté chicken over medium to medium-high heat until browned and
cooked through, turning often. Add more butter if needed. (Be careful turning
chicken so as not to break off any of the flour coating.)
Remove chicken from pan and place on platter. Keep chicken warm while
making the sauce. (not usually a problem, because everything cooks quickly!!)
Sauce: Turn heat to medium high and add the mushrooms;
sauté until cooked.
Be sure that the mushrooms are cooked before you add the wine!
(Otherwise, the mushrooms will soak up the wine and be discolored.) With
mushrooms still in the pan, deglaze with the wine, stirring to get all of the
brown bits off the bottom of the pan. Turn heat to medium low and continue to
cook sauce, stirring frequently, until sauce has thickened slightly.
(Note: Sauce should be tasted frequently, and more wine or butter can be
added as necessary. If sauce does not thicken properly, add a little bit of
flour and continue to stir.)
When sauce is ready, add chicken back to the pan and turn to coat.
Remove chicken to serving platter and top with remaining sauce.
