4 (6 oz.) boneless, skinless chicken breasts
salt and fresh ground pepper
2 tbsp. olive oil
1 lb. White mushrooms, wiped clean and sliced ½” thick
4 garlic cloves, halved
½ c. dry white wine or chicken stock
1 ¾ c. chicken stock
2 tbsp. chopped fresh parsley (plus more for garnish)
Sprinkle chicken breasts with ¼ tsp. each salt and pepper. Heat 1 tbsp. oil in large skillet over high heat. Add chicken; cook until lightly browned, 2-3 minutes per side. Transfer to a plate. Add remaining tbsp. oil to hot skillet. Add mushrooms, garlic and ¼ tsp. salt. Cover; cook over medium heat until mushrooms release their juices, 2-3 minutes. Remove lid. Cook over high heat, tossing occasionally, until mushrooms are golden, 4-5 minutes. 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.
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 parsley.
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