3TbspThe Spicy Olive’s Wild Mushroom and Sage Olive Oil
12oz.assorted wild mushrooms
1/2cupDry White Wine
1/4cupChicken Brothlow sodium
1Tbspfresh flat leaf parsley
Pound chicken breasts until breasts are of equal thickness to ensure even cooking time. Sprinkle chicken breasts with salt and pepper.
Heat 2 Tablespoons of The Spicy Olive’s Wild Mushroom and Sage olive oil in a skillet over medium high heat. Add chicken and cook until evenly browned, about 6 minutes per side. Transfer to a plate and set aside .
Add additional tablespoon of Wild Mushroom and Sage olive oil to skillet. Add mushrooms and cook for 3 minutes. Add garlic and stir into mushrooms. Sprinkle with salt and add wine and chicken broth.
Return chicken to skillet and sprinkle with fresh thyme. Cook until liquid reduced and chicken reaches an internal temperature of 165 degrees. Sprinkle with fresh parsley and serve with rice and wild rice mix cooked with 1 tablespoon of Wild Mushroom and Sage olive oil. Enjoy!