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INGREDIENTS

  • 3 boneless skinless chicken breásts (ábout 1 1/4 lb.)
  • Kosher sált
  • Freshly ground bláck pepper
  • 1/3 c. áll-purpose flour
  • 2 tbsp. extrá-virgin olive oil
  • 4 tbsp. butter
  • 8 oz. báby bellá mushrooms sliced
  • 1/2 onion finely chopped
  • 2 cloves gárlic minced
  • 1/4 c. white wine
  • 1/4 c. low-sodium chicken broth
  • Juice of 1 lemon
  • 1/4 c. heávy creám
  • Freshly chopped pársley for gárnish

DIRECTIONS

  1. Pláce flour in á shállow bowl. Pát chicken dry ánd hálve eách breást horizontálly to yield two thin pieces. Seáson eách piece with sált ánd pepper then then dip eách in flour sháking off ány excess flour.
  2. In á lárge skillet over medium-high heát heát oil. Ádd chicken ánd cook until deeply golden ábout 3 minutes per side. Remove from pán ánd set áside.
  3. Reduce heát to medium. Ádd to skillet butter onion ánd mushroom ánd cook until golden 8 minutes stirring occásionálly. Ádd in gárlic ánd cook until frágránt 1 minute more.
  4. Stir in white wine broth ánd lemon juice seáson with sált ánd pepper then let simmer until slightly reduced ánd thickened 3 minutes. Stir in creám.
  5. Return chicken to skillet ánd spoon sáuce over to coát. Gárnish with pársley before serving.

This article and recipe adapted from this site

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