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Chicken With Mushrooms, Lemon And Fresh Rosemary

chicken - breast

2 whole boneless chicken breasts; skinned and halved
salt and pepper
2 tablespoons vegetable oil; divided
1 tablespoon butter
1 shallot; chopped
2 large cloves garlic; chopped fine
2 cups sliced mushrooms
1/4 cup chicken stock
1 tablespoon dry white wine
2 teaspoons lemon juice
1 teaspoon finely chopped fresh rosemary

Pound chicken breasts until about 1/4-inch thick; lightly sprinkle with salt and pepper. In large heavy frypan, heat 1 tablespoon oil and butter over medium-high heat. Add chicken and sauté for about 6 minutes or until no longer pink inside, turning once. Transfer to serving platter and keep warm. Reduce heat to medium and add remaining 1 tablespoon oil to frypan. Add shallot and garlic; sauté for 30 seconds. Add mushrooms and sauté for about 5 minutes or until mushrooms start to brown. (If necessary, add extra oil to frypan.) With slotted spoon, remove mushrooms and place on top of chicken. Add stock, wine, lemon juice and rosemary to frypan; boil until reduced to about 3 tablespoons Drizzle over chicken and mushrooms. Serve with rice and a vibrant green vegetable.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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