4 boneless skinless chicken breasts
4 t. olive oil, divided
8 oz. mushrooms, sliced
2 t. minced garlic
1/4 c. white wine, optional
1 lemon
1/2 c. chicken broth
Season chicken with salt and pepper on both sides and heat in large pan over medium heat. Add 2 t. olive oil. Cook chicken until nicely browned. Remove to a plate and cover. In the same pan, warm remaining 2 t. oil over medium high heat. Add mushrooms and garlic. Saute 7-8 minutes. Add wine and broth. Heat until bubbling nicely. Slice 4 thin slices of lemon and add to the pan along with the remaining lemon juice. Continue cooking until sauce becomes a glaze, about 2 minutes. Add the chicken to the sauce and heat through.
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