Chicken Cutlets With Mushroom Wine Sauce
|Thin sliced chicken breast cutlets||4|
|Ground pepper||1⁄4 Teaspoon|
|Unsalted butter||1 Tablespoon|
|Fresh cremini mushrooms||6 Ounce, sliced (2 1/2 Cups)|
|Garlic||2 Clove (10 gm), minced|
|Dry red wine||3⁄4 Cup (12 tbs)|
|Dried thyme||1⁄2 Teaspoon|
|Chopped parsley||2 Tablespoon|
1. Spray a large nonstick skillet with nonstick spray and place over high heat. Sprinkle the chicken with the pepper and 1/4 teaspoon of the salt; cook until browned and cooked through, about 2 minutes on each side. Transfer to a plate and keep warm.
2. Return the skillet to medium-high heat; add the butter and melt. Add the mushrooms, garlic, and remaining 1/4 teaspoon salt; cook, stirring, until the mushrooms brown, about 3 minutes. Add the wine and thyme; simmer until most of the liquid has evaporated, about 4 minutes. Spoon the mushrooms over the chicken and sprinkle with the parsley.