Chicken With Mushrooms and Wine

1. 1

   Put a large skillet over medium-high heat for 2 or 3 minutes.

2. 2

   Add 2 tablespoons extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.

3. 3

   Put about .25 cup of flour on a plate.

4. 4

   When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.

5. 5

   Add the breasts to the skillet and cook so there is a constant sizzle but no burning.

6. 6

   Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.

7. 7

   Transfer the chicken to a plate and cover loosely with foil to keep warm.

8. 8

   Add 1 pound sliced mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.

9. 9

   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.

10. 10

    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.

11. 11

    Garnish: Chopped parsley.

No additional tips available.