Chicken & Mushrooms

I had some leftover wine (I know!) and mushrooms in the fridge that I needed to use up, so I decided to throw in some chicken and make it a meal. This is an easy, light dish. The sweetness of the wine balances out the lemon and herbs. It's delicious. 

Ingredients: 

1 pound chicken breast

1 1/2 cups white mushrooms, sliced and washed

1 cup white wine (I used a semi-sweet.)

1/2 lemon

1/2 teaspoon thyme

1/2 teaspoon rosemary

1 teaspoon minced garlic
3 tablespoons butter
salt & pepper to taste

Directions:

Cut chicken (if desired) into small bit-sized pieces.

Saute chicken in canola oil in a skillet over medium-high heat, until no longer pink.

Add mushrooms, wine, lemon, thyme, rosemary, garlic, salt, and pepper. 

Simmer over medium-high heat for a few minutes until sauce reduces.

Add butter and continue cooking until butter is melted.

Serve over pasta.