White Wine and Mushroom Chicken
Note: Serve these elegant chicken cutlets atop soft polenta with a side of sautéed broccoli rabe. From “Good Housekeeping Skillet Suppers,” by the editors of Good Housekeeping.
• 4 boneless, skinless chicken breast cutlets (5 oz. each)
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 tbsp. olive oil
• 1 (10 oz.) pkg. sliced mushrooms
• 1 shallot, minced
• 1/2 c. dry white wine
• 1/2 c. chicken broth
• 2 tbsp. butter
• 1 tbsp. fresh parsley, chopped
Sprinkle the chicken with salt and pepper. In 12-inch skillet, heat oil over medium-high heat until hot. Add the chicken and cook for 6 minutes or until browned and no longer pink throughout, turning once. Transfer the chicken to individual plates; cover with foil and keep warm.
To the same skillet, add the mushrooms and shallot. Cook for 3 minutes, stirring often. Add the wine and cook for 2 minutes. Stir in the broth and any accumulated chicken juices; cook until reduced by half. Remove from the heat and stir in the butter until melted; add parsley. Pour sauce evenly over chicken.
Variation: If you prefer to avoid alcohol, simply increase the amount of chicken broth used.