Ingredients

• 4 ounce chicken cutlets
• 4 cups mixed mushrooms, sliced if large
• ½ cup dry white wine
• ½ cup heavy cream
• Salt & pepper

Directions

1. Sprinkle chicken with ¼ teaspoon each salt and pepper. Heat 1 tablespoon canola oil in a large skillet over medium heat. Cook the chicken, turning once, until browned and just cooked through, 7 to 10 minutes total. Transfer to a plate.
2. Add 1 tablespoon oil and mushrooms to the pan; cook, stirring occasionally, until the liquid has evaporated, about 4 minutes. Increase heat to high, add wine and cook until it has mostly evaporated, about 4 minutes. Reduce heat to medium; stir in cream, any accumulated juice from the chicken and ¼ teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce.
3. Serve over pasta, rice or veggies.

Enjoy!