1 pound boneless, skinless chicken breasts, sliced thin
Zest of one lemon
Juice of one lemon
8 ounces of white button mushrooms, sliced
2 tablespoons sweet white wine
Salt and pepper to taste
2 tablespoons olive oil
In a large saute pan, heat 1 tablespoon olive oil. Saute mushrooms. Remove when done.
Add the other tablespoon of olive oil and heat. Put chicken breast and lemon zest in pan and saute until chicken is lightly browned on one side. Flip chicken, add salt and pepper, lemon juice and white wine. Cook until done.
Zest of one lemon
Juice of one lemon
8 ounces of white button mushrooms, sliced
2 tablespoons sweet white wine
Salt and pepper to taste
2 tablespoons olive oil
In a large saute pan, heat 1 tablespoon olive oil. Saute mushrooms. Remove when done.
Add the other tablespoon of olive oil and heat. Put chicken breast and lemon zest in pan and saute until chicken is lightly browned on one side. Flip chicken, add salt and pepper, lemon juice and white wine. Cook until done.
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