4 boneless chicken breasts 8 oz fresh mushroom, sliced 1/4 cup finely chopped onion 2 medium cloves garlic-minced 2 T cooking wine 1/4 t salt Spray a lalrge nonstick skillet with Pam. Heat over medium high heat for 1 minute. Add chicken and cook for 5 minutes, turn pieces over and cook for 4-5 minutes, or until beginning to brown on outside and no longer pink in center. Put chicken on a plate. Add mushrooms, onion, garlic, and wine to anhy pan residue. Cook for 2 minutes. Add chicken and its juices. Cook for 5 minutes or until mushrooms just gegin to brown slightly. To serve, place chicken on a platter. Spoon mushroom mixture on top. Sprinkle with salt, then with parsley. This recipe was taken and modified slightly from The New American Heart Association Cookbook 25th Anniversary Edition.
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Burgundy Chicken with Mushrooms
