2 Skinless Boneless Chicken Breasts cut in half lengthwise or butterflied
1/8 cup fresh lemon juice
1/8 cup Olive Oil
1/4 cup Butter (only real butter)
1/2 cup White Wine
Sea Salt and Fresh Ground Pepper
8 Ounces of Fresh Mushrooms
(Garnish with fresh chopped parsley and sliced lemons)
Season your Chicken Breasts generously with salt and pepper on each side and set aside.
Wash and Slice your Mushrooms (or buy presliced) and set aside.
Heat your Olive oil and butter in a skillet over high heat, until hot but not smoking.
Brown your Chicken on both sides and set aside, add your White Wine, lemon juice and mushrooms to the oil and butter to create your sauce (making sure to stir in any bits of Chicken left in the bottom of the pan), add more lemon to taste if needed.
Sauté your mushrooms together with the sauce for a few minutes then add the Chicken back to your pan. Reduce heat to a medium/medium low and continue to cook until Chicken is tender and cooked through (do not overcook chicken or it will be dry).
Serve your Chicken with your mushrooms on top and drizzle with sauce. Enjoy over angel hair pasta, rice, potatoes or simply by itself with your favorite vegetables.
In this dish I chose to keep it healthier and cook the chicken without a breading. If you prefer a breading on your chicken simply dredge the chicken lightly in flour seasoned with salt and pepper and prepare as above.
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