- 4 boneless, skinless chicken breasts
- Salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces sliced mushrooms
- 1 pint cherry tomatoes
- 4 cloves garlic, minced
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- Fresh parsley leaves for garnish
Instructions:
1. Season the chicken breasts generously with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a warm plate.
3. Add the butter to the skillet and melt it over medium heat. Add the sliced mushrooms to the skillet and cook for 5-6 minutes until they are tender and lightly browned.
4. Add the cherry tomatoes and minced garlic to the skillet and cook for 2-3 minutes until the tomatoes start to soften and burst.
5. Pour the white wine and chicken broth into the skillet and scrape the bottom of the pan to release any browned bits. Cook for 2-3 minutes until the sauce has thickened slightly.
6. Nestle the chicken breasts back into the skillet and spoon the sauce and vegetables over the chicken.
Garnish with fresh parsley leaves and serve immediately. Enjoy!