This dish is so simple, but it’s so flavorful. And, mushrooms are always instant umami.
2 Chicken Breasts
1 clove of Garlic
1 tablespoon Oregano
4 tablespoons White Wine
2 tablespoons Butter
Juice of ½ Lemon
Salt (to taste)
Pepper (to taste)
Start by filleting your chicken breasts, then season them on both sides with salt, pepper, and oregano. Sauté the chicken breasts on high heat until they’re golden brown on both sides, then remove them from the pan. Remove excess oil from the pan, then sauté sliced mushrooms until they brown, and have caramelized a bit.
Next, add sliced garlic, allow it to caramelize, then deglaze your pan with white wine. Allow the wine to reduce, then add your butter, and mix it to incorporate the butter.
Add chopped parsley, season with salt and pepper, then finish with a drizzle of lemon juice.
Add your chicken breasts back to the pan briefly to bring them back up to temperature, then transfer everything to a serving dish.
Finish with another drizzle of lemon juice, more chopped parsley, then serve and enjoy.