- 2 tablespoons olive oil
- 1 cup sliced mushrooms (about 3 ounces)
- 1 tablespoon minced garlic
- 1 whole boneless chicken breasts (about 12 ounces), halved
- Salt and pepper
- 3 tablespoon dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon minced fresh parsley
- Heat oil in heavy medium skillet over medium heat. Add mushrooms and garlic and sauté until mushrooms begin to brown, about 5 minutes. Transfer mushrooms to plate; keep warm. Season chicken with salt and pepper. Add chicken to skillet and cook until brown on both sides, turning once, about 6 minutes. Add wine and lemon juice to skillet and continue cooking until liquid is reduced to 2 tablespoons, about 2 minutes. Place chick atop mushrooms. Drizzle chicken with pan juices. Sprinkle with parsley and serve.