Ingredients:
– 2 boneless chicken breasts, pounded thin
– Salt and pepper, to taste
– 1/2 cup (60g) flour for dredging
– 2 tablespoons olive oil
– 1 tablespoon butter
– 1 cup (240ml) chicken broth
– 1/2 cup (120ml) grape juice as a wine alternative
– 8 oz (225g) mushrooms, sliced
– 2 tablespoons fresh parsley, chopped
Instructions:
1. Season the chicken breasts with salt and pepper. Dredge each breast in flour, shaking off any excess.
2. In a skillet over medium-high heat, heat the olive oil and butter until melted and hot.
3. Add the chicken breasts to the skillet and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the sliced mushrooms and sauté until they are soft and browned, about 5 minutes.
5. Pour in the chicken broth and grape juice, stirring to combine. Bring the mixture to a simmer and let it cook for 8-10 minutes, allowing it to reduce slightly.
6. Return the cooked chicken to the skillet, nestling it in the mushroom sauce. Simmer for an additional 5 minutes to heat through and meld the flavors.
7. Garnish the dish with chopped fresh parsley before serving.
Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 2