- 4 boneless skinless chicken breasts
- 1/2 tsp pepper
- 1 1/4 tsp salt, divided
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter
- 6 oz raw sliced baby Bella mushrooms
- 6 oz raw sliced white mushrooms
- 6 garlic gloves, smashed
- 1/2 cup dry wine
- 1/2 cup chicken stock
- 1 Tbs fresh thyme leaves
- 1 Tbsp chopped fresh flat leaf parsley
- Sprinkle chicken with pepper and 3/4 teaspoon of the salt
- Heat oil on a skillet. Add chicken. Cook until browned. Transfer to a plate and set aside
- Melt butter in pan. Add mushrooms. Cook undisturbed for a few minutes. Stir in garlic. Cook, stirring occasionally. Sprinkle with remaining 1/2 teaspoon salt. Stir in wine and stock
- Return chicken to pan and sprinkle with thyme. Cook undisturbed for a few minutes. Sprinkle with parsley. Serve with quinoa or rice.
