Chicken With Mushrooms and Wine

Mark Bittman

 Time About 45 minutes

Ingredients

 4 chicken-breast halves (about 1 1/2 pounds)

 2 tablespoons extra-virgin olive oil
 3 tablespoons butter, divided
 ¼ cup flour
 1 pound mushrooms, sliced
 ½ cup wine
 Parsley, for garnish
 Salt and pepper

Preparation

1. Season chicken breasts with salt and pepper. Put a large skillet over medium-
high heat for 2 or 3 minutes.
2. Add extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it
around.
3. Put flour on a plate. When the butter foam subsides, dredge the chicken in flour,
shaking to remove the excess.
4. Add the breasts to the skillet and cook so there is a constant sizzle but no
burning.
5. Cook, turning once, until the chicken is browned on both sides and nearly
cooked through, about 5 minutes per side.
6. Transfer the chicken to a plate and cover loosely with foil to keep warm.
7. Add mushrooms to the skillet and cook, undisturbed, until the liquid from the
mushrooms evaporates completely.
8. With the heat still on medium-high, add wine to the skillet and let it bubble,
stirring, until it is reduced by half, about 2 minutes.
9. Add the remaining tablespoon of butter and cook until the sauce is thickened;
return the chicken breasts to the skillet, turn them in the sauce. Season to taste
with salt and pepper and serve.
10. Garnish with chopped parsley.