4 chicken cutlets (4 oz. each) salt freshly ground black pepper 4 tsp. olive oil, divided 12 oz. crimini mushrooms, quartered 2 tsp. minced fresh garlic 1/4 c. dry white wine 1/2 c. low-sodium chicken broth 1 lemon 2 Tbsp. capers, with juice
What to do:
1. Season chicken with salt and pepper on both sides and heat a large sauté pan over medium heat. 2. Add 2 tsp. olive oil and warm briefly, then add chicken and cook until nicely browned, about 2 min. per side. Remove to a plate and cover. 3. In the same pan, warm the remaining olive oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 min. or until mushrooms become red-brown on one side. Flip mushrooms, add garlic and cook another 2 min. 4. Add wine and scrape up any browned bits in the pan. Bring to a boil and add stock, then return heat until it is bubbling nicely. 5. Slice 4 very thin slices of lemon and add to the pan along with the juice from half of the lemon. Add capers and continue cooking sauce till it becomes a glaze, about 2 more minutes. 6. Add the chicken to the sauce and heat through, then serve.
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
