adapted from Pacific Fresh by Maryana Vollstedt
Yield: 4 to 6 servings
5 Tbsp unsalted butter, divided
3/4 pound fresh mushrooms, thickly sliced
6 green onions, sliced, include some of the green tops, also
2 cloves garlic, minced
1/4 cup flour
1/8 tsp white pepper
1/2 tsp salt
1/4 tsp sweet paprika
4-6 boneless, skinless chicken breast halves, pounded slightly to even out
1/4 cup dry white wine
Juice of 1 lemon
2 Tbsp chopped fresh parsley
Melt 2 Tablespoons butter in a large pan over medium heat. Add the mushrooms, onions, and garlic and saute until slightly soft, about 3-5 minutes. Remove them to a plate with a slotted spoon.
Mix together the flour, pepper, salt and paprika on a plate. Dust the chicken pieces with the flour mixture, coating them evenly.
Add the remaining 3 tablespoons of butter to the pan and melt over medium heat. Add the chicken pieces (be careful not to crowd them) and brown them on all sides, turning frequently, about 15 minutes. Remove the chicken from the pan and place it on the dish with the mushrooms and onions.
Add wine and lemon juice to the pan and bring it to a boil. Using a wooden spoon, stir and loosen the browned bits. Reduce the liquid by one fourth, about 1 minute.
Return chicken and mushroom mixture to the pan. Reduce the heat to low, cover and cook until the chicken is tender and the juices run clear, about 8-10 minutes. Add the parsley and serve immediately.
Note: Serve the chicken with rice or noodles to absorb some of the delicious sauce.