Categories: Chicken

Ingredients

• 4 4-5 oz. chicken cutlets
• 4 cups mixed mushrooms, sliced if large
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 2 tbsp. finely chopped fresh parsley

Directions

1. Sprinkle chicken with 1/4 tsp each kosher salt and black pepper. Heat 1 tbsp. canola oil in a large skillet over medium heat. Cook the chicken, turning once, until browned and just cooked through, 7-10 minutes total. Transfer to a plate.

2. Add 1 tbsp. oil and mushrooms to the pan; cook, stirring occasionally, until the liquid has evaporated, about 4 minutes. Increase heat to high, add wine and cook until it has mostly evaporated, about 4 minutes. Reduce heat to medium; stir in cream, any accumulated juice from the chicken and 1/4 tsp each salt and pepper. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and sprinkled with parsley.

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