CHICKEN PAILLARDS WITH SAUTEED MUSHROOMS

It’s certainly easy to purchase pre-sliced mushrooms, but try quartering mushrooms for a completely different mouthfeel. This recipe scales up easily; simply cook the chicken in batches.

¼ cup all-purpose flour

Coarse kosher salt and freshly ground black pepper 2 boneless, skinless chicken breasts (about 1 ½ pounds total),

pounded to slightly more than ¼-inch thick

2 tablespoons canola oil, divided

¼ cup dry white wine

8 ounces cremini mushrooms, stem ends trimmed, then

quartered

1 shallot, sliced

2 tablespoons chopped fresh flat-leaf parsley

Place the flour in a shallow dish and season with salt and pepper. Season the chicken on both sides with salt and pepper.

To cook the chicken, in a large skillet, heat 1 tablespoon of the oil over medium-high heat until very hot. Dredge both sides of the chicken in flour, then shake off the excess flour. Without crowding, add the chicken to the skillet, and brown on both sides, 2-3 minutes per side. When measured with an instant read thermometer, the temperature should register 165 degrees. Transfer to a warm platter and cover loosely with aluminum foil to keep warm.

To make the sauce, add the remaining 1 tablespoon of oil to the skillet. Return the skillet to the heat. Decrease the heat to medium. Add the wine and, using a wooden spoon, loosen any browned bits from the bottom of the pan. Add the mushrooms, shallots and parsley. Season with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender, 8-10 minutes. Taste and adjust for seasoning with salt and pepper. Spoon the mushrooms over the chicken and serve immediately. Serves 2-4.

Per serving, based on 4: 319 calories (percent of calories from fat, 34), 41 grams protein, 9 grams carbohydrates, 1 gram fiber, 11 grams total fat (1 gram saturated), 124 milligrams cholesterol, 82 milligrams sodium.