Chicken and Mushrooms in a Garlic White Wine Sauce

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Wheat flour

  Whole-grain

  1 cup or 120g

• Butter

  Unsalted

  1 tbsp or 14g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Wheat flour

  White, all-purpose, unenriched

  ¼ cup or 31g

• Garlic

  Raw

  4 clove or 12g

• Mushrooms

  White, raw

  ¾ lb or 340g

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Chicken broth

  Soup, canned, less/reduced sodium

  ⅓ cup or 80g

• Parsley

  Raw

  ¼ cup or 15g

Directions

1. Preheat the oven to 200°F. Season the chicken with salt and pepper, then lightly dredge in flour.
2. Heat a large skillet over medium heat. Add 1 tsp of butter and 1 tsp of olive oil. Cook the chicken for about 5 minutes on each side, or until no longer pink. Keep warm in the oven.
3. Add the remaining oil and butter to the skillet, then add garlic and cook briefly. Add mushrooms, season with salt and pepper, and cook until golden, about 5 minutes.
4. Pour in the wine, chicken broth, and parsley. Stir to deglaze the pan, scraping up any browned bits. Cook until the liquid reduces by half. Serve the chicken topped with the mushroom sauce.

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