Ingredients Jump to Instructions ↓


  2. Yield: 4 servings

  3. 2 whole chicken breasts, split, skinned, boned

  4. Salt, freshly ground pepper

  5. 3 tablespoons unsalted butter or margarine

  6. 1 cup sliced mushrooms

  7. 2 cloves garlic, minced

  8. 1/4 cup dry white wine or vermouth, or chicken broth

  9. 2 tablespoons fresh lemon juice

  10. 2 tablespoons minced fresh parsley

  11. Place each chicken breast half between two sheets of plastic wrap.

  12. Flatten to a uniform thickness of slightly less than 1/2 inch.

  13. Season with salt and pepper.

  14. Melt half of butter or margarine in a large, non-stick skillet over

  15. medium-high heat. Add the chicken breasts and brown on both sides;

  16. remove >from skillet and set aside.

  17. Melt remaining butter in same pan. Add mushrooms. Cook over high

  18. heat until they begin to brown, 2 minutes. Sprinkle with garlic

  19. and cook 30 seconds. Add wine and chicken breasts. Reduce heat and simmer until chicken is cooked through, about 7 minutes. Just before

  20. they are cooked, add lemon juice, parsley and additional salt and pepper.


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