This is another quick and easy recipe to make with a great end result, it makes for a great mid week meal and is a no fuss meal being as it can all be cooked in one skillet. I served ours over mash with bacon wrapped asparagus. You can make the sauce as is or thicken with cornflour as I did just our personal preference as we prefer a thicker sauce. If you would like to read more reviews of this one or see more photos please click here.

Ingredients

4 Boneless skinless chicken breast halves (about 1 1/4 pounds)
1/4 Cup flour
1/4 Teaspoon salt
1/4 Teaspoon pepper
2 Tablespoons olive oil
2 Garlic cloves, finely chopped
1/4 Cup chopped fresh parsley
1 Cup fresh sliced mushrooms
1/2 Cup dry masala wine
1/2 Cup chicken broth

Method

1. Flatten each chicken breast half to 1/4-inch thickness by gently pounding between sheets of plastic wrap or waxed paper. Mix four, salt and pepper. Coat chicken with flour mixture; shake off excess flour.

2. Heat oil in 10-inch skillet over medium-high heat. Cook garlic and mushrooms in oil for 5 minutes, stirring frequently.

3. Add chicken to skillet. Cook, turning once, until brown.

4. Add wine and broth.

5. Cook 8 to 10 minutes, turning chicken once, until chicken is no longer pink in center, stir in parsley.

All photos taken by me unless otherwise stated.