Get a meat pounder, pound chicken breasts under plastic food wrap until about ¼ inch thickness. Then, season with salt and pepper on both sides.
Using a plate or a bowl, combine ½ cup flour, salt and pepper to taste and mix well. Coat chicken breast with flour mixture, on both sides.
Preheat in a non-stick skillet 2 tablespoons of avocado oil and 2 tablespoons of butter over medium heat. After, add 2 chicken breasts and saute for about 4 minutes or until golden brown on each side. Next, transfer chicken to a plate and keep warm using a lid from the pot or a foil paper. Cook another 2 chicken breasts until golden color and transfer to a plate.
To the same skillet add 1 tablespoon of butter, 16 oz. of sliced mushrooms and ½ cup of chopped onion. Saute for 10 minutes, stirring few times.
Next, add 1 clove of finely chopped garlic and saute for about 1 minute, stirring continuously. Then, pour in ¾ cup of white wine and ¾ cup of chicken broth, simmer until mixture reduce in half, scraping up browned pieces from the bottom of the skillet. Season with salt and pepper to taste, if needed.
Finally, return browned chicken breasts back to the skillet, cover with sauce, cook until heated thru, about 2 minutes. Garnish with freshly chopped parsley and sprinkle of back pepper. Serve with Quick Mashed Potatoes. Enjoy!
Notes
If you want you can add a splash or 2 of heavy whipping cream.
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