16ouncessliced white mushrooms(Buy the cleanest ones.)
2tablespoonssalted butter
⅛teaspoonsalt(plus extra to taste)
⅛teaspoonblack pepper(heaping)
Instructions
Clean the mushrooms by placing them in a colander and running them under a light spray of water. Use a vegetable brush to gently scrape off any dirt. Pat the mushroom slices dry with a paper towel.
In a dinner plate, stir together the flour with ¼ teaspoon salt and ⅛ teaspoon pepper.
Line a large cutting board with plastic wrap. Place the chicken breasts on the plastic and cover them with another sheet of plastic wrap. Pound the breasts with a mallet or skillet to thin them further and tenderize them.
Using a fork, transfer one piece of chicken to the flour mixture. Flour both sides of the chicken, patting the flour onto the chicken with the back of your fork. Transfer the floured chicken to a plate. Continue flouring the remaining breasts.
In a large skillet (cast iron works great if you have one) melt one tablespoon of butter and one tablespoon of oil over high heat. Add the chicken breasts in a single layer. (They should fit, but if not, cook them in two batches.) Sauté the chicken over high heat until golden brown on the first side. (It should take 2-4 minutes.)
When the first side is done, flip over the chicken to brown the other side. (It should take a couple minutes.)
Pour the wine over the chicken and squeeze on your lemon juice. Cook for a couple more minutes, flipping the chicken over one more time to coat it in the sauce.
Turn off the heat and remove the cooked chicken to a serving platter, leaving the pan juices in your skillet. Cover the chicken with foil.
Turn on the heat to medium high and add 2 tablespoons of butter to your skillet to melt.
Add the sliced mushrooms and spread them out in the pan. Sprinkle on ⅛ teaspoon of salt and a heaping ⅛ teaspoon of pepper.
Cook the mushrooms until most of their liquid evaporates, stirring occasionally. It could take up to 10 minutes. Taste a mushroom to see if it’s cooked. If needed, add more salt and pepper.
Serve the chicken topped with the mushrooms and pan juices. Store leftovers covered in the refrigerator for up to four days.
Notes
It saves time to buy thin chicken cutlets. If you only have thick chicken breasts, you will need to slice them in half horizontally (like splitting a deck of cards) to make them thinner before starting this recipe.