Cut each chicken breast into five or six slices. Place chicken pieces in a press-and-seal bag. Gently pound slices to form medallions, about 2 inches in diameter.
Dredge each piece in flour.
Heat 2 tbsp olive oil in large sauce pan over medium high heat, then add chicken, a few pieces at a time (do not overlap). Add salt and pepper to each piece. Brown on both sides, about one minute per side.
After chicken is browned, add wine (not cooking wine, the good stuff!).
Lower heat and simmer until wine has evaporated (about 1-2 minutes). Add butter, mushrooms, onions, parsley, salt and pepper. Simmer uncovered for 2-3 minutes.
Serve over a bed of rice, using sauce from pan as a topping.
0 servings