Recipes:
# Chicken with Wine Sauce
## INGREDIENTS
4 skinless, boneless chicken breasts (4 ounces each)
1/3 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter or margarine
8 ounces mushrooms, sliced (about 2 1/2 cups)
1/3 cup white wine or chicken broth
1/4 cup chopped fresh parsley or 2 tablespoons dried parsley
3/4 cup whipping cream
SERVES 4
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## Make Ahead
Prepare recipe 1 day ahead; keep in refrigerator until ready to use. Reheat in a covered skillet over low heat until heated through.
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## VARIATION
Add 1/2 teaspoon minced garlic and 1/2 cup thinly sliced onion with the mushrooms for added flavor.
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### 1
Pound each chicken breast to a 1/4-inch thickness. Mix flour, salt and pepper together on waxed paper. Coat chicken with flour mixture. Shake off excess.
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### 2
Melt butter in large skillet over medium heat. Add chicken. Cook chicken over medium-high heat until golden brown, about 3 minutes per side. Remove and set aside; cover to keep warm.
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### 3
Add mushrooms and white wine to skillet. Cook, stirring continually, for about 2 minutes.
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### 4
Add parsley and whipping cream to skillet. Cook over low heat stirring continually, until sauce thickens, about 2 minutes. Serve sauce over chicken.
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## Make It Quicker
• Slice mushrooms quickly and easily with an egg slicer. They'll cook more evenly, too.
• If you don't have time to tear off the leaves from fresh parsley before chopping, just cut off the tender stems as close to the leaves as possible with a sharp knife, or kitchen shears.
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