Courtesy of Mushroom Council
4Servings•5 Min.Prep Time•15 Min.Cook Time•A side of fettuccine or a favorite risotto.Serve With•
原料：
- 4 chicken cutlets (4 oz. each)
- salt
- freshly ground black pepper
- 4 tsp. olive oil, divided
- 12 oz. crimini mushrooms, quartered
- 2 tsp. minced fresh garlic
- 1/4 c. dry white wine
- 1/2 c. low-sodium chicken broth
- 1 lemon
- 2 Tbsp. capers, with juice
说明：
- Season chicken with salt and pepper on both sides and heat a large sauté pan over medium heat.
- Add 2 tsp. olive oil and warm briefly, then add chicken and cook until nicely browned, about 2 min. per side. Remove to a plate and cover.
- In the same pan, warm the remaining olive oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 min. or until mushrooms become red-brown on one side. Flip mushrooms, add garlic and cook another 2 min.
- Add wine and scrape up any browned bits in the pan. Bring to a boil and add stock, then return heat until it is bubbling nicely.
- Slice 4 very thin slices of lemon and add to the pan along with the juice from half of the lemon. Add capers and continue cooking sauce till it becomes a glaze, about 2 more minutes.
- Add the chicken to the sauce and heat through, then serve.
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
营养：
| 成分 | 数值 |
|---|
| Calories | 199 |
| Total Fat | 6g |
| Fiber | 2g |