Making a grocery list is a huge ordeal for me. It’s a week long battle where I whine to my husband that I wish he would just pick some meals and write me a list so I could stop stressing myself out. I inevitably end up looking through Cooking Light recipes every time which is where I found this gem. I swear, I would be lost without Cooking Light.
I generally hate pan-fried chicken breasts by themselves but this recipe is topped with mushrooms that are cooked in wine with marjoram. Delicious, I tell you. The sauce was great on the chicken and even better on some mashed red potatoes. The recipe took no time at all and I guarantee it will be showing up on our dinner table again soon.
adapted from Cooking Light
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/3-inch thickness. Sprinkle chicken evenly with salt and 1/4 teaspoon pepper; coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 5 to 6 minutes on each side or until browned.
- While chicken cooks, cut onion vertically into thin slices. Remove chicken from pan. Coat pan with cooking spray. Add mushrooms and onion to pan; coat vegetables with cooking spray. Cook 1 minute, stirring constantly. Stir in white wine and marjoram. Return chicken to pan; cover and cook 3 to 4 minutes or until mushrooms are tender and chicken is done. Transfer chicken to a platter. Pour mushroom mixture over chicken. Serve immediately.