1. Heat the olive oil in a large, non-stick skillet. 2. While the oil is heating, season the chicken with salt and pepper and dredge it in flour. 3. Sauté the chicken over medium-high heat until golden brown, about 2 minutes on each side. 4. Remove the chicken to a platter and keep warm. 5. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender. 6. Add the wine, stir with a wooden spoon to release any caramelized bits that may be stuck to the pan and cook until the wine is almost completely evaporated. 7. Add the chicken broth , chicken and any juices that have accumulated on the platter. 8. Simmer until the chicken is cooked through, about 10 minutes. 9. Remove the chicken to a clean serving platter and keep warm. 10. Simmer the broth mixture until it has reduced by half, about 5 minutes. 11. Spoon the sauce over the chicken, sprinkle with parsley and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
