4 4- to 5-ounce chicken cutlets
4 cups mixed mushrooms, sliced if large
½ cup dry white wine
½ cup heavy cream
2 tablespoons finely chopped fresh parsley
Step 1 Sprinkle chicken with 1/4 teaspoon each kosher 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.
Step 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