Sauteed Chicken Breast with Mushrooms

For those who love chicken and mushrooms here is one of my fast dinner recipes I use fairly often. It’s as easy as they come and pairs well with squash, potatoes, rice or noodles. Best of all it’s healthy and tastes great.

Sauteed Chicken Breast with Mushrooms

2 chicken breasts skin removed and pounded to 1/2 inch or less with a meat hammer.
1/2 cup flour
1 teaspoon Lawrey’s seasoning salt
1/2 teaspoon ground pepper, white or black
1/2 teaspoon granulated garlic
1 8oz package of button mushrooms sliced
2 tablespoons olive oil
3 tablespoons dry white wine, chardonnay or fume blanc

Saute mushrooms in oil on medium low heat in a saute pan until lightly browned on both sides. It will probably take two pans or remove browned mushrooms and set aside then add rest of mushrooms and saute. Mix flour, Lawrey’s, pepper, and garlic then dredge the chicken breasts in flour mixture. If needed add a bit more oil to saute pan and brown chicken breasts for 5-6 minutes on medium heat until nicely browned then turn and cook another 3 minutes. Add mushrooms to the pan and cook 2 more minutes stirring. Add white wine and cook for 2 more minutes then serve topped with chopped parsley.

Note: I like to use garlic flavored olive oil for this dish.
Matches well with acorn squash and a steamed green vegetable.