Braised Chicken with Mushrooms

4 boneless skinles chicken breasts
salt and fresh ground pepper
2 T olive oil
1 lb. white mushrooms, sliced
4 garlic cloves, halved
1/2 c dry white wine, optional
1 3/4 c chicken stock
2 T chopped fresh parsley, plus more for garnish

Sprinkle chicken breasts with 1/4 t salt and pepper. Heat 1 T oil in large skillet over high heat. Add Chicken; cook until lightly browned, 2-3 min per side. Transfer to plate.

Add remaining T of oil to hot skillet. Add mushrooms, garlic and 1/4 t. salt. Cover; cook over medium heat until mushrooms release their juices, 2-3 min. Remove lid. cook over high heat, tossing occasionally, until mushrooms are golden, 4-5 min.

Pour wine, if using, into skillet (i use chicken stock), cook, stirring, until evaporated, 1 min. Add stock and parsley; cook over medium-high heat until mushrooms are tender and liquid has reduced, 8-10 min.

Return chicken to skillet. Cover; simmer over low heat until chicken is cooked through, 10-12 min. Serve cutlets with mushrooms and cooking liquid. Garnish with additional fresh parsley.

I serve this with mashed potatoes, and use the cooking liquid as a gravy. YUM!!