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Chicken and Mushrooms


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  • 4 boneless and skinless chicken breasts, leave whole or cut up
  • 2 tbs olive oil
  • salt and pepper to taste
  • 1 small onion, diced
  • 1 pound mushrooms, quartered
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 1 tbs parsley



Step 1

In a large skillet, heat oil on medium-high. Cook chicken until browned, Remove chicken, set aside. Add onion and mushrooms, cook until tender. reduce heat to medium-low. Add wine and scrape up any brown bits. Add broth. Reduce liquid by half. Return chicken to skillet. Simmer for 10 more minutes. Serve over rice.

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