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Description: The Sauvignon Blanc brings out the earthy flavors of the mushrooms and makes it feel fancy without trying too hard on a Thursday night.
Sauvignon Blanc Chicken
4 skinless, boneless chicken breasts
Salt and ground black pepper
16 ounces baby bella mushrooms
1 cup sauvignon blanc
1/2 cup chicken stock
2 tablespoons butter
1. Generously season chicken with salt and pepper. Bake in oven until cooked through.
2. Melt butter in large skillet and add mushrooms. Allow to cook for 5 minutes.
3. Add chicken stock and wine. Reduce for 20-30 minutes.
4. Spread over chicken and sprinkle with parsley.
“What first we find impossible, we later deem unlikely, and eventually accept as inevitable.”