Scaloppine Di Pollo Ai Funghi

Ingredients

• Chicken cutlets (4 (about 1 pound))
• Flour (1/2 cup, for dredging)
• Salt (to taste)
• Black pepper (to taste)
• Olive oil (2 tablespoons)
• Unsalted butter (2 tablespoons)
• Garlic (3 cloves, minced)
• Mushrooms (8 ounces, sliced (cremini or button mushrooms work well))
• White wine (1/2 cup (dry white wine such as sauvignon blanc))
• Chicken broth (1 cup)
• Fresh parsley (1/4 cup, chopped (for garnish))

Instructions

1. Season the chicken cutlets generously with salt and pepper, then dredge them in flour, shaking off the excess.
2. In a large skillet, heat the olive oil and butter over medium heat until the butter melts and begins to bubble.
3. Carefully add the chicken cutlets to the skillet, cooking for about 3-4 minutes on each side until they are golden brown and cooked through. Once done, remove the chicken from the skillet and set aside on a plate.
4. In the same skillet, add the minced garlic and sliced mushrooms. Sauté for about 5-7 minutes, or until the mushrooms are browned and the garlic is fragrant.
5. Pour the white wine into the skillet, scraping the bottom to loosen any flavorful browned bits. Allow it to simmer for about 2 minutes to reduce slightly.
6. Add the chicken broth to the skillet, bringing the mixture to a gentle simmer.
7. Return the chicken cutlets to the skillet, cover, and let simmer for another 10 minutes, allowing the flavors to meld and the chicken to absorb the sauce.
8. Before serving, sprinkle the dish with chopped fresh parsley for a pop of freshness and color.