Categories: Chicken

Ingredients

• 4 chicken breasts
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tbsp. olive oil
• 2 cups sliced baby Portobello mushrooms
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/2 cup dry white wine

Directions

1. Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm.

2. Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds more. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until slightly reduced, 1-2 minutes; serve over chicken.

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