Ingredients
- 20 ounces boneless skinless chicken breasts (4 half-breasts of chicken, 5 ounces each, boneless and skinless)
- 2 tablespoons olive oil
- 4 garlic cloves, peeled
- 1/2 cup chicken stock
- 1/2 cup dry white wine (not cooking wine)
- 1/4 cup parsley, chopped (0.2 ounce Italian parsley)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 ounces mushrooms, sliced (fresh mushrooms, 1 cup, optional)
How to Make
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Step 1: Rinse chicken pieces and pat dry.
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Step 2: Heat oil in large skillet, and mince garlic into the oil.
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Step 3: Sauté chicken in it, 2 minutes on each side. Slash each piece to check color. The liquid should be clear, not pink.
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Step 4: Add stock and wine (and optional mushrooms) and bring to a boil.
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Step 5: Reduce heat, cover pan, and cook for about 5 minutes or till color of fluid inside chicken shows it is done. Do not overcook.
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Step 6: Add salt, pepper, and parsley.
We hope you enjoy this recipe!
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