This dish is another quick and simple one to prepare….great for a quick weeknight dinner after a long day of work. This easy fall-inspired dish can be pulled together in 30 minutes and great when served with some lemon-parsley rice or orzo. I sometimes add some capers or sundried tomatoes to the sauce. Serve with additional lemon slices, a simple crisp green salad and enjoy!
Wild Mushroom and Garlic Chicken
6 thinly sliced skinless, boneless chicken breasts, trimmed of any fat
1/2 cup flour
Freshly ground black pepper
3 tablespoonse olive oil
2 tablespoons butter
1 medium onion, diced
6 cloves of garlic, sliced thin
8 ounces of shitake mushrooms, sliced
8 ounces of portabella mushrooms, sliced
2 cups of low sodium chicken broth
1/2 cup of white wine
1/4 cup of freshly squeezed lemon juice (about the juice of 1/2 lemon)
1/4 cup of fresh parsley, chopped
1. Place flour in a wide, shallow bowl and season with salt and freshly ground black pepper. Stir to combine.
2. Dip the chicken breasts in the flour and shake off excess flour.
3. Heat the olive oil and butter in a large skillet over medium high heat until the foam subsides – about 3 or so minutes.
4. Add the chicken breasts and cook each side until golden brown – about 3 minutes each side. Do not crowd. Remove chicken from pan as they cook and set aside. Keep warm.
5. Add the diced onion to the pan and saute until soft – about 5-8 minutes.
6. Add the sliced garlic and mushrooms. Saute for a few minutes until garlic and mushrooms begin to soften. Add salt and freshly ground pepper to taste.
7. Add the chicken broth and wine. Simmer for about 10 minutes until the broth reduces slightly. Add the chicken back into the pan and cook for an additional few minutes until cooked through but not overcooked.
8. Stir in the lemon juice and remove from the heat.
9. Sprinkle with the chopped parsley and serve.