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2 boneless, skinless chicek breast halves (4-6 oz)
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salt and ground black pepper
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2 T. (30mL) all-purpose flour
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1 tsp olive oil (5mL)
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1 tsp butter (5mL)
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1 cup (250mL) sliced mushrooms
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1 medium shallot, finely chopped
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1/4 cup (50 mL) dry white wine such as Sauvignon Blanc
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3 T. (45mL) heavy whipping cream
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1 T. (15mL) chopped fresh parsley
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