I really like delicious, gourmet tasting recipes that are a flash to make on those days you get stuck working late. And who wants to hit the drive through when you can make something yummy at home? Not me.  I like the simplicity of this recipe. Even though it has more ingredients then I normally use on a weeknight, it’s still a snap to make and the leftovers make for a great workday lunch the next day.

This recipe is also loaded with a favorite: garlic!  You can’t go wrong with that in my kitchen. It also calls for fresh mushrooms and a bit of marsala wine.  The recipe is listed below.

1/4 cup butter, divided

3 tablespoons olive oil, divided

1 pound mushrooms, thinly sliced

3 large cloves (or more!) garlic, minced

1 medium yellow onion, finely chopped

1-1/2 pounds skinless boneless chicken breasts, pounded to a 1/4 “ thick

Sea salt and coarse ground black pepper

1/2 cup all-purpose flour

1/2 teaspoon crumbled dried sage

1/4 teaspoon freshly ground nutmeg

1/2 cup Pinot Grigio or marsala

3/4 cup extra strength chicken stock (I used 1 Knorr’s Homestyle Chicken Stock pod) 1 cup of Cherry Tomatoes

1/2 cup Fat Free Sour Cream

Zest of 1 lemon

Chopped parsley as garnish Directions

Heat 2 tablespoons butter and 1 tablespoon olive oil in a large sauté pan over medium high heat. Add mushrooms and cook, stirring occasionally until mushrooms are browned.

Add garlic and onion and cook for an additional 2 minutes. Remove from pan and set aside. Add remaining butter and olive oil to pan and heat until butter is melted. Meanwhile, season pounded chicken thigh pieces on both sides with salt and pepper and dredge in flour, shaking off excess. Cook until golden brown on both sides.

Add sage and nutmeg and return mushrooms to the pan.

Season with coarse ground black pepper. Add pinot or marsala wine, cherry tomatoes and chicken stock. Bring to a boil, reduce heat, cover and simmer for 10 minutes. Remove lid from pan and stir in sour cream. Bring back to a boil, sprinkle with lemon zest.  Serve immediately. I served it with angel hair pasta and a side salad. Garnish with parsley.

Makes 4 delicious servings. Two for us tonight, and two for our lunch tomorrow.

For more delicious chicken recipes, hop on over to my Chicken & Turkey Pinterest Board and take a look around.

Follow Lori’s Culinary’s board Chicken & Turkey Recipes on Pinterest.

If you make this recipe, take a photo & share it to Instagram and tag me (@lorisculinarycreations) & use my hashtag #LorisCulinaryCreations. I want to see your creations!

I am now in the App Store! If you have an apple device, go to your App Store, search “Lori’s Culinary Creations” and download the app for free.