Cannery Row Chicken

Ingredients

Chicken breasts

4, boneless and skinless

Olive oil

2 tablespoons

Salt

1 teaspoon, to taste

Black pepper

1/2 teaspoon, to taste

Onions

1 medium, chopped

Garlic

3 cloves, minced

Mushrooms

8 ounces, sliced

White wine

1/2 cup

Chicken broth

1 cup

Fresh thyme

1 teaspoon, chopped (or 1/2 teaspoon dried thyme)

Fresh parsley

2 tablespoons, chopped (for garnish)

Instructions

1. Season the chicken breasts generously with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side, or until browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
3. In the same skillet, add the chopped onions and minced garlic. Sauté for 2-3 minutes until the onions become translucent and fragrant.
4. Add the sliced mushrooms to the skillet, cooking for an additional 4-5 minutes until they are browned and tender.
5. Pour in the white wine, scraping the bottom of the skillet to release any browned bits. Allow the wine to simmer for 2-3 minutes.
6. Add the chicken broth and thyme, bringing the mixture to a gentle simmer.
7. Return the chicken breasts to the skillet, nestling them into the sauce. Cover the skillet and let it simmer for about 15 minutes, or until the chicken is fully cooked and the flavors meld together.
8. Before serving, sprinkle with freshly chopped parsley for a burst of color and flavor.