Chicken with White Wine Mushroom Sauce

First of all, Happy New Year!! I hope 2016 is treating you well so far.

Now that the over-indulgence of the holidays is behind us, I think it's time to start eating a bit more healthfully. By that I mean my pants don't fit. Ugh.

Until I can zipper my skinny jeans again, my weekly menu plan will be featuring lean proteins like boneless, skinless chicken breasts and pork tenderloin. And maybe I'll try to cut back my ice cream intake. Maybe...but no guarantee on that one.

Chicken with White Wine Mushroom Sauce is simple, but it feels special. And the recipe begs for customization depending on what you have on hand. No white wine in your fridge? Use chicken broth. Out of mushrooms? Skip them. Love garlic? Add a chopped clove in with the shallots.

Pop Roasted Green Beans in the oven while the chicken is cooking, and you'll have an easy, healthy meal on the table in no time. Your New Year's resolutions are totally attainable, folks.

Let's get cooking!
Erin

Chicken with White Wine Mushroom Sauce
Serves: 2

2 chicken breasts
Salt and pepper
1 tablespoon olive oil
1 tablespoon butter
8 ounces sliced mushrooms
1/2 shallot, peeled and chopped fine
1/2 cup white wine
2 tablespoons chopped fresh parsley

If chicken is thicker on one end, pound it out so it's an even thickness. Season generously with salt and pepper.

Heat olive oil in a skillet over medium-high. Add chicken and cook until it reaches an internal temperature of 165 degrees, about 12-15 minutes (depending on how large your chicken breasts are), flipping halfway through. Remove chicken to a plate and tent with foil to keep warm.

Add butter to now-empty skillet. Once it's melted, add mushrooms to skillet and cook until they're beginning to soften, about 3 minutes. Add shallots and season with salt and pepper. Cook for another 2-3 minutes, until mushrooms and onions are tender.

Stir in wine and cook until it begins to reduce, scraping the browned bits from the bottom of the pan so they're incorporated into the sauce. This takes about 2 minutes. Add chicken and any accumulated juices back into the skillet. Turn so that the chicken is coated with sauce. Sprinkle with parsley and serve.