Creamy Chicken & Mushrooms

• servings: 4 servings
• total time: 30 minutes

Ingredients

4 4- to 5-ounce chicken cutlets (see Tips)

4 cups mixed mushrooms, sliced if large

½ cup dry white wine

½ cup heavy cream

2 tablespoons finely chopped fresh parsley

Directions

Sprinkle chicken with 1/4 teaspoon each kosher salt and pepper. Heat 1 tablespoon canola oil in a large skillet over medium heat. Cook the chicken, turning once, until browned and just cooked through, 7 to 10 minutes total. Transfer to a plate.

Add 1 tablespoon oil and mushrooms to the pan; cook, stirring occasionally, until the liquid has evaporated, about 4 minutes. Increase heat to high, add wine and cook until it has mostly evaporated, about 4 minutes. Reduce heat to medium; stir in cream, any accumulated juice from the chicken and 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and sprinkled with parsley.

Nutrition

• Calories: 325 kcal
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 0 g
• Cholesterol: 99 mg
• Sodium: 329 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 29 g