Quick Chicken with Beurre Blanc

2 chicken breasts pounded
1 t. grill seasoning
1 clove garlic minced
1 T. finely chopped sweet onion or shallots
2 T. thyme chopped
2 T. parsley chopped
1 pkg. Mushrooms quartered
½ C. peas
4 T. butter
1 C. white wine
2 cups cooked basmati rice
Olive oil

Cut chicken in bite size pieces, season with salt, pepper and grill seasoning. Sauté shallots and garlic in olive oil for 30 sec. Add chicken and sauté on medium heat until almost cooked through. Remove chicken and set aside. Turn heat to high, add 3 T. olive oil to pan and add mushrooms. Do not crowd the pan. Do not stir or toss for at least 3-5 minutes so that the mushrooms will become golden. Toss and cook an additional 2 minutes. Remove mushrooms.

Deglaze pan with the white wine and reduce by 1/2. Add chopped thyme. Slowly add butter by the tablespoon, stirring to emulsify. Season with salt and pepper, to taste. Add frozen peas, cooked chicken, and mushrooms to sauce. Cook until peas are heated through. Serve over rice and garnish with chopped parsley. To lighten the dish a bit you may add ½ C. chicken stock to the wine before adding the butter.