Serves 2

2 tablespoons light olive oil

1-pound chicken breast cutlets

Salt and pepper to taste

2 garlic cloves minced fine

1 package pre-sliced mushrooms, 8 oz.

½ cup Kim Crawford Sauvignon Blanc Wine

¼ cup chicken broth

1 teaspoon dry Italian herbs

¾ cup heavy cream


Heat a large skillet over medium-high heat for 1 minute. In the meantime, season the chicken with the salt and pepper to taste. Add 1 tablespoon of the oil and the seasoned chicken to the pan. Brown the chicken for 3 minutes per side. Remove the chicken and set aside. Add 1 tablespoon of oil, the garlic and mushrooms to the pan and reduce heat to medium. Sauté for 4 minutes.


Add the wine and broth to the pan. Simmer for 3 minutes to reduce by half. Add the herbs and heavy cream to the pan and return to simmer. Return the chicken to the pan and simmer for an additional 3 minutes.


Enjoy with Kim Crawford Sauvignon Blanc