Yield: 4 servings
- 4 tablespoons salted butter, divided
- 2 cups thinly sliced mushrooms
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- ⅓ cup reduced-sodium chicken broth
- 1½ pounds boneless, skinless chicken thighs
- ½ teaspoon each salt and pepper
- ⅓ cup chopped flat-leaf parsley, divided
- ¼ cup unbaked Chardonnay or other dry white wine
In a large nonstick frying pan on medium-high heat, melt 1 tablespoon butter. Add mushrooms, lemon zest, and lemon juice. Cover and simmer 5 minutes to allow juices to accumulate.
Uncover and cook over high heat, stirring often, until juice evaporates and mushrooms brown, about 5 minutes. Add broth and stir to release browned bits in pan. Pour into a small bowl, scraping pan well.
Trim fat from thighs. Working with one thigh at a time, place on a piece of plastic wrap. Cover another piece. Pound meat with a flat-surface mallet until about ¼-inch thick. Pull off plastic and season with salt and pepper. Repeat with remaining thighs.
Add 1 tablespoon butter to pan and melt over high heat. Lay chicken pieces in pan (you may have to cook in batches). Cook until edges begin to turn white and bottom is lightly browned, 2 to 4 minutes. Turn over and cook until no longer pink in the center, 6 to 8 minutes total (cut to test), lifting to a platter as cooked. Cut into serving portions and cover with foil to keep warm.
Pour mushrooms into pan and add ¼ cup parsley. Stir in wine, scraping to release brown bits. Immediately add remaining 2 tablespoons of butter and stir rapidly until melted. Drain juice from cooked chicken into pan. Bring to a boil, stirring. Pour over chicken and sprinkle with remaining parsley. Serve with a side of asparagus.
Per serving: 334 calories (164 calories from fat); 35g protein; 18g fat (9.1g saturated fat); 3.8g carbohydrates; 435g sodium; 174 mg cholesterol.