Name: Chicken With Mushrooms and Wine

Ingredients:

• 4 chicken breast halves (about 1 1/2 pounds)
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons butter, divided
• 1/4 cup flour
• 1 pound mushrooms, sliced
• 1/2 cup wine
• Parsley, for garnish
• Salt and pepper

Instructions:

• Season chicken breasts with salt and pepper.
• Put a large skillet over medium-high heat for 2 or 3 minutes.
• Add extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.
• Put flour on a plate and dredge the chicken in flour, shaking to remove the excess.
• When the butter foam subsides, add the breasts to the skillet and cook so there is a constant sizzle but no burning.
• Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
• Transfer the chicken to a plate and cover loosely with foil to keep warm.
• Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.
• With the heat still on medium-high, add wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
• Add the remaining tablespoon of butter and cook until the sauce is thickened.
• Return the chicken breasts to the skillet, turn them in the sauce.
• Season to taste with salt and pepper and serve.
• Garnish with chopped parsley.

Comments: 12/24/2022 - Followed the recipe, but omitted the parsley. I sliced the chicken breasts to create two thinner filets from each. Served with roasted asparagus, boiled potatoes, green salad, and bread.

Source: https://cooking.nytimes.com/recipes/12234-chicken-with-mushrooms-and-wine

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