4 boneless, skinless chicken breast halves
¼ c. all-purpose flour
¼ tsp. salt
¼ tsp. pepper
Hot cooked pasta (optional)
2 Tbsp olive oil (or veg. oil)
2 cloves garlic, finely chopped
1/4 c. chopped fresh parsley or 1 Tbsp. parsley flakes
1 c. sliced mushrooms
1/2 c. chicken broth
Flatten each chicken breast half to ¼ inch thickness by gently pound in between sheets of plastic wrap or waxed paper. Mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour. Heat oil in a 10-inch skillet over medium-high heat. Cook garlic and parsley in oil 5 minutes, stirring frequently.
Add chicken to skillet. Cook, turning once, until brown. Add mushrooms and wine. Cook 8 to 10 minutes, turning chicken once, until chicken is no longer pink in center. Serve with pasta. Makes 4 servings.