This chicken is delicious over rice or pasta, which absorbs the tangy sauce. A salad and some crusty French bread would be fine accompaniments.
Ingredients
1 tablespoon butter
1 tablespoon olive oil
2 boneless chicken breast halves
1/2 pound mushrooms, thinly sliced
4 garlic cloves, chopped
8 paper-thin slices lemon
1/2 cup dry white wine
2 tablespoons fresh lemon juice
Chopped fresh parsley
Directions
Melt butter with olive oil in heavy medium skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until brown, about 2 minutes per side. Using tongs, transfer chicken to plate. Add mushrooms and garlic to skillet. Sauté until mushrooms are tender, about 4 minutes. Return chicken to skillet. Overlap 4 lemon slices on each piece of chicken. Pour white wine and lemon juice around chicken. Reduce heat to low. Cover skillet and simmer until chicken is cooked through, about 5 minutes. Season with salt and pepper.
Transfer chicken to plates. Spoon sauce around chicken. Garnish with parsley and serve.
