Pounding the chicken breast creates a delicate cutlet that takes little time to cook by stovetop. Keep in mind that browning foods produces acrylamide, a potent carcinogen, so be careful not to overcook.

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 5 tomatoes, chopped
  • 4 ounces crimini mushrooms, chopped
  • 1⁄4 cup chopped fresh parsley
  • 2 tablespoons fresh thyme
  • 1⁄3 cup white wine
Pound the chicken breasts to 1⁄2" thickness between two pieces of waxed paper.
Heat the oil in a large skillet over medium-high heat. Add the garlic and cook for 1 minute or until fragrant. Add the chicken and sear for 1 minute on each side. Add the tomatoes, mushrooms, parsley, thyme, and wine and cook for 10 minutes longer or until chicken is cooked through.

4 Servings
Nutrition Information per serving:
Calories: 313
Fat: 11 g (32% calories from fat)
Protein: 37 g (49% calories from protein)
Carbohydrates (net): 10 g (14% calories from carbohydrates)