| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
January 199 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
c |
Sliced mushrooms; (about 3 ounces) |
| 1 |
tb |
Minced garlic |
| 1 |
|
Whole boneless chicken breasts; (about 12 ounces), |
|
|
; halved |
|
|
Salt and pepper |
| 3 |
tb |
Dry white wine |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Minced fresh parsley |
INSTRUCTIONS
Heat oil in heavy medium skillet over medium heat. Add mushrooms and
garlic and saute until mushrooms begin to brown, about 5 minutes.
Transfer mushrooms to plate; keep warm. Season chicken with salt and
pepper. Add chicken to skillet and cook until brown on both sides,
turning once, about 6 minutes. Add wine and lemon juice to skillet
and continue cooking until liquid is reduced to 2 tablespoons, about
2 minutes. Place chick atop mushrooms. Drizzle chicken with pan
juices. Sprinkle with parsley and serve.
Serves 2.
Bon Appetit January 1991
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