Chopped Chicken & Sweet Potato Salad
This easy salad recipe allows for a wonderful use of leftover cooked chicken. Look for escarole in the produce section near the leafy greens; if you can't find it, you can use romaine instead.
Read MoreCreamy Parmesan Garlic Mushroom Chicken
Drescription
A rich and creamy sauce coats chicken breasts in this quick and comforting dinner. If you don't have chicken cutlets (thin-sliced boneless chicken breast) on hand, you can make your own by slicing two 8-ounce chicken breasts in half horizontally.
Ingredients
- 1/4 cup plus 2 teaspoons all-purpose flour, divided
- 1 pound thin-sliced boneless chicken breast (4 pieces)
- ½ teaspoon salt, divided
- ¼ teaspoon ground pepper
- 2 tablespoons extra-virgin olive oil, divided
- 8 ounces white or cremini (baby bella) mushrooms, quartered
- 1 tablespoon minced garlic
- ¼ cup dry white wine
- ½ cup half-and-half
- ¼ cup shredded parmesan cheese
- 2 tablespoons chopped fresh parsley
Directions
- Place 1/4 cup flour in a shallow dish. Sprinkle chicken with 1/4 teaspoon salt and pepper. Coat chicken in the flour, shaking off the excess. Discard any leftover flour.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown and cooked through, 2 to 4 minutes per side. Transfer the chicken to a plate; cover to keep warm.
- Add the remaining 1 tablespoon oil to the pan. Reduce heat to medium and add mushrooms and the remaining 1/4 teaspoon salt. Cook, stirring frequently, until the mushrooms are beginning to brown and soften, 4 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds more. Sprinkle the remaining 2 teaspoons flour over the mushrooms and stir to coat. Add wine and cook, stirring, until thickened and most of the liquid has evaporated, about 1 minute. Add half-and-half and cook, stirring, until the sauce is bubbling and thickened, 1 to 2 minutes. Remove from heat and top with Parmesan and parsley.
