BRAISED CHICKEN WITH MUSHROOMS

This recipe can be made with pork cutlets as well. My husband just eats around the mushrooms and still loves it. Serve this with white rice.

4 boneless, skinless chicken breasts
salt and pepper
2 TBS of olive oil
1 lb white mushrooms, sliced ½ inch thick
4 garlic cloves, halved
½ cup dry white wine (optional)
1 ¾ cup chicken stock or broth
2 TBS chopped parsley

1.Sprinkle chicken breasts with ¼ tsp each salt and pepper. Heat 1 TBS oil in large skillet over high heat. Add chicken; cook until lightly browned, 2-3 minutes per side. Transfer to plate.

2. Add remaining TBS oil to hot skillet. Add mushrooms, garlic, and ¼ tsp salt. Cover; cook over medium heat until mushrooms release their juices, 2-3 minutes. Remove lid. Cook over high heat, tossing occasionally, until mushrooms are golden, 4-5 minutes.

3. Pour wine, if using, into skillet; cook, stirring, until evaporated, 1 minute. Add stock and parsley; cook over medium-high heat until mushrooms are tender and liquid has reduced, 8-10 minutes.

4. Return chicken to skillet. Cover; simmer over
low heat until chicken is cooked through, 10-12 minutes. Serve cutlets with mushrooms and cooking liquid. Garnish w/additional parsley.