Categories: chicken, quick

Ingredients

• 4 boneless, skinless chicken breasts
• salt and fresh ground pepper
• 2 tbsp olive oil
• 1 lb white mushrooms, wiped clean and sliced
• 4 garlic cloves, halved
• 1/2 cup dry white wine
• 1 3/4 cups chicken stock
• 2 tbsp chopped fresh parsley

Directions

1. Sprinkle chicken with 1/4 tsp each of salt and pepper.

2. Heat 1 tbsp oil in a large skillet over high heat. Add chicken, cook until lightly browned, 2-3 minutes per side. Transfer to a plate.

3. Add remaining tbsp oil to hot skillet. Add mushrooms, garlic, and 1/4 tsp salt. Cover, cook over medium heat until mushrooms release their juices, 2-3 minutes.

4. Remove lid. Cook over high heat, tossing occasionally, until mushrooms are golden. 4-5 minutes.

5. Pour wine, if using, into skillet;cook, stirring, until evaporated, 1 minute. Add stock and parsley, cook over medium-high heat until mushrooms are tender and liquid has reduced, 8-10 minutes.

6. Return chicken to skillet. Cover, simmer over low heat until chicken is cooked through, 10-12 minutes. Serve cutlets with mushrooms and cooking liquid. Garnish with additional fresh pasta.

7. Cal 294

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