4 boneless, skinless chicken breasts
salt and fresh ground pepper
3 tbsp olive oil
1 lb button mushrooms, cleaned and sliced 1/4 inch thick (I usually just buy the pre-sliced kind)
6 garlic cloves, minced
1/2 cup dry white wine
2 cups chicken stock or broth
2 tbsp chopped, fresh parsley or 1 tbsp dry (I've also used the kind in the tube and that works too!)
Sprinkle the chicken breasts with salt and pepper. Heat 2 tbsp olive oil in a large skillet over med heat. Add chicken. Cook until lightly browned on each side(about 3 minutes per side). Transfer chicken to a plate.
Add remaining oil to hot skillet. Add mushrooms, garlic and more salt and pepper. Cover and cook until the mushrooms release their juices, 2-3 minutes. Remove the lid and cook over high heat, tossing occasionally, until mushrooms are golden, 4-5 minutes.
Pour the wine into the skillet: cook, stirring occasionally until evaporated(1 minute). Add stock and parsley, cook over medium heat until mushrooms are tender and liquid has reduced. About 10-12 minutes.
Return chicken to the skillet. Cover and simmer over low heat until the chicken is cooked through. (10-12 minutes) Serve chicken with mushrooms and the cooking liquid. Garnish with additional parsley.
I usually serve this with mashed potatoes and oven roasted asparagus. I'll add these recipes soon, I promise!