Chicken with Mushrooms and garden salad.
Another quick fry chicken and a side salad. It’s the weekday quick protein and veggie dinner.
You will need:
- 2 chicken breasts- sliced to butterfly and pounded flat
- 2 cups -any mushroom you like
- 1 tsp dry oregano (more if you like)
- 2-3 tbsps white wine
- 1 tbsp butter
- 1 clove crushed garlic
- 1 tbsp chopped parsley
- romaine lettuce
- 1 tsp oregano (dry)
- 1 tbsp sherry vinegar
- 1/4 cup olive oil
Step 1: slice chicken until almost cut in two allowing the breast to be pounded flat(butterflied) between wax paper. Sprinkle both sides with oregano, salt and pepper.
Step 2: in a bowl add all vegetables and oregano. Wait until just before serving to add vinegar, olive oil, salt and pepper
Step 3: in a hot pan quickly fry chicken on both sides . When cooked remove and deglaze pan with a splash of white wine. Cook for 2-3 minutes and turn off heat, finally add butter and it should make a simple pan sauce.
Step 4: In another pan fry mushrooms, garlic and parsley with a bit of olive oil. Once cooked add the pan sauce you made earlier.
Step 5: Finish salad by adding oil and vinegar. Toss.
Step 6: Serve chicken with mushrooms, sauce and salad.