Lemon Chicken with Mushrooms and White Wine

This is as super simple, low fat week night dinner for two.

Serve over brown rice, cous-cous, or quinoa. 

Ingredients

2 tablespoons olive oil
2 boneless chicken breast halves
1/4 pound mushrooms, thinly sliced
4 garlic cloves, chopped
8 paper-thin slices of lemon
1/2 cup dry white wine
2 tablespoons fresh lemon juice
Chopped Fresh Parsley

Instructions

Heat olive oil in a heavy skillet over medium high heat.
Season chicken with salt and pepper.
Saute chicken until golden, about two minutes per side.
Remove chicken from pan and keep warm.
Add mushrooms and garlic to skillet and saute until mushrooms are tender – about 4 minutes
Return chicken to skillet and cover each piece with lemon slices.
Pour wine and lemon juice around chicken and reduce heat to low.
Simmer until chicken is cooked through and wine sauce has thickened slightly.
Garnish with parsley.

Related Posts:

Indian Fusion Grilled Chicken Panini
Lemon-Oregano Pork Chops with Turbo Tatziki
Low-Fat Oven-Baked Chicken Tenders With a Manage a Trois of Sauces
Mediterranean Tilapia – Quick, Easy, Healthy
Spicy Honey Thighs…Chicken Thighs, That Is