Chicken and Mushrooms with Garlic White Wine Sauce

Ingredients: 

• 2 boneless, skinless chicken breasts, sliced into medallion-sized pieces
• 2 tsp butter
• 2 tsp olive oil
• 1/4 cup all purpose flour
• 3-4 cloves garlic, minced
• 12 oz sliced mushrooms
• 1/4 cup white wine
• 1/3 cup chicken broth
• salt and fresh pepper to taste
• 1/4 cup chopped fresh parsley (You can also use dried parsley. See my note here.) 

Directions:

1. Preheat oven to 200°. 
2. Season chicken with salt and pepper. Lightly dredge in flour. 
3. Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. 
4. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.
5. Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
6. Add wine, chicken broth, parsley; stir, breaking up any brown bits from the bottom of the pan. 
7. Cook a few more minutes or until the liquid reduces by half. 
8. Top the chicken with the mushroom sauce and serve over rice.