With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Ingredients
- Chicken breasts
- Extra-virgin olive oil
- Butter
- Flour
- Mushrooms
- Wine
- Parsley
Preparation
- Put a large skillet over medium-high heat for 2 or 3 minutes.
- Add 2 tablespoons extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.
- Put about .25 cup of flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
- Add the breasts to the skillet and cook so there is a constant sizzle but no burning.
- Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
- Transfer the chicken to a plate and cover loosely with foil to keep warm.
- Add 1 pound sliced mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.
- With the heat still on medium-high, add .5 cup of any wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
- Add another tablespoon of butter and cook until the sauce is thickened; return the chicken breasts to the skillet, turn them in the sauce and serve.
- Garnish: Chopped parsley.
About 45 minutes
Dining and Cooking