Chicken Cutlets with Mushroom Wine Sauce

• Gluten free

• Meat

  • 4 4-ounce thin-sliced chicken cutlets, thin

• Produce

  • 2 Garlic cloves
  • 1 8-ounce package Mushrooms
  • 1 tbsp Parsley, fresh
  • 1 tsp Thyme, fresh

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Kosher salt

• Dairy

  • 1 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 2/3 cup White wine, dry

Found on recipegirl.com

Ingredients

• Four 4-ounce thin-sliced chicken cutlets (1 pound total)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter
• One 8-ounce package sliced mushrooms
• 2 garlic cloves, minced
• 2/3 cup dry white wine
• 1 teaspoon fresh thyme
• 1 tablespoon fresh parsley, for garnish (optional)

Directions

• Season the chicken cutlets with salt and pepper.  Heat a large nonstick skillet over medium-high heat.  Spray with nonstick spray, and add the cutlets.  Cook 2 to 3 minutes on each side- just until lightly browned and cooked through.  Remove the cooked chicken to a plate and cover to keep warm. Melt the butter in the skillet.  Add the mushrooms and onions, and cook over medium-high heat until mushrooms begin to brown and soften- about 3 minutes.  Add the wine to the skillet, and continue to simmer until about half of the wine has evaporated (4 to 5 more minutes).  Stir in the thyme. Divide the mushroom mixture between the four cutlets for serving.  Sprinkle fresh parsley on top, if desired.