Chicken With Mushrooms and Wine

Step 1

Season chicken breasts with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes.

Step 2

Add extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.

Step 3

Put flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.

Step 4

Add the breasts to the skillet and cook so there is a constant sizzle but no burning.

Step 5

Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.

Step 6

Transfer the chicken to a plate and cover loosely with foil to keep warm.

Step 7

Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.

Step 8

With the heat still on medium-high, add wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.

Step 9

Add the remaining tablespoon of butter and cook until the sauce is thickened; return the chicken breasts to the skillet, turn them in the sauce. Season to taste with salt and pepper and serve.

Step 10

Garnish with chopped parsley.