1 lb. chicken breast cutlets
2 Tbsp. olive oil
2 cloves garlic, sliced
1 cup mushrooms, sliced
1 Tbsp. all-purpose flour
1/2 cup white wine or low sodium chicken broth
1 tsp. dried thyme
1/2 tsp. black pepper
Heat a large skillet over medium high-high flame. Add 1 Tbsp. of olive oil.
Season chicken with dried thyme, black pepper and dust with flour.
Sauté chicken for 4 minutes per side, adjusting flame as not to burn the chicken.
Remove the chicken from the pan and add in the remaining olive oil and mushrooms. Cook for 2 to 3 minutes until they begin to brown. Then add in the garlic. Cook for 2 minutes longer.
Add in the white wine. Bring the wine and mushrooms to a gentle simmer, and reduce the heat. Cook for 2 minutes.
Return the chicken back to the pan and let it cook for 3 minutes. Then serve with steamed broccoli.
Serving size: 219g, Calories: 210, Total Fat: 10g, Saturated Fat: 1.5g, Sodium: 220mg, Carbohydrates: 4g, Dietary Fiber: 1g, Protein: 26g