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

Rice

Directions

Cook the rice

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.

Notes

Tips: Chicken cutlets are thinly sliced chicken breasts, usually between 1/4 inch to 1/2 inch thick. Sometimes labeled "thin-cut," they cook through quickly, which is why we love them here. If you can't find cutlets, you can make your own by slicing a chicken breast in half horizontally. If they're much more than 1/2 inch thick, you can pound them down with a meat mallet or with a small, heavy skillet until they're the right thickness.

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