3 boneless and skinless chicken breasts (preferably Organic), pounded with a meat mallet
1/2 cup dried porcini mushrooms
1 small onion, chopped
1 small red bell pepper, chopped
1 shallot, minced
2 tbsps grapeseed oil
1/3 cup dry red wine
1/2 cup low-sodium chicken stock
1 tsp fresh thyme leaves
1 tbsp honey dijon mustard
2 tsp cornstarch mixed with 2 tbsps water for thickening sauce
Put mushrooms in a measuring cup and add 1/2 cup water, heat on medium in microwave. Allow to cool and save liquid.
Heat a skillet or dutch oven on medium-high heat and add oil till hot but not smoking. Sprinkle flattened breasts with sea salt and fresh cracked pepper. Add chicken and brown each side well (2 minutes each side.) Remove chicken from pan and put on a plate.
Add more oil if needed, then add onions and peppers and cook, stirring on medium until caramelized and onions are soft. Add shallots and stir, cooking 1 minute. Add red wine and increase to heat to high, boil until liquid is reduced by half. Add chicken stock, mushrooms with their liquid and fresh thyme and continue stirring and scraping pan while boiling, then reduce heat and simmer until sauce is further reduced. Add cornstarch and water mixture and increase to high until sauce thickens. Add honey dijon mustard and stir.
Return chicken breast and any juices back to pan. Heat for a few minutes.