This is a fast throw together meal for us that is on constant rotation. Heres how to make it!

• 4-6 Chicken breasts, halved-pounded thin
• 8 oz Mushrooms
• 1 Cup Heavy Whipping Cream
• 1/4 Cup White Wine
• 1/4 Cup grated Parmesan
• 2 Tablespoons Butter
• 2 Garlic cloves, minced
• 1 Tablespoon Parsley

1. Cut the chicken breasts in half, lengthwise and pound thin in a large zip lock bag. Season both sides with salt & pepper.
2. Heat a large skillet over medium high heat and add olive oil or bacon grease. About 1 Tablespoons worth. Sear chicken on both sides until golden brown. About 5-7 minutes per side. You may have to do this in batches to not overcrowd the pan.
3. Remove chicken and set aside
4. In the same pan add butter, swirl to melt and add mushrooms. Saut until tender and browned a little. Add in the minced garlic once those are done and stir around until fragrant. Roughly 30 seconds. DONT BURN THE GARLIC.
5. Add in wine. (If you are cooking with a gas stove, remove from the heat to do this.) Simmer until reduced by half. This cooks out the alcohol.
6. Add in Parsley, heavy whipping cream and parmesan and stir to combine. Bring the sauce to a simmer and add in your chicken and any juices that have accumulated on the plate.
7. Let that simmer on low for 5 minutes and then serve!

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