First lets do the chicken. Put a skillet sauce pan, that is big enough to handle all the filets, on at medium high and drizzle enough olive oil to lightly coat the bottom of the pan. If you are using boneless skinless breasts just trim any fat off and lay it flat on your cutting board. Put our hand on the breast and hold it down while you cut it in half horizontally. Like you were going to butterfly it but you just go on all the way through winding up with two thin filets. Depending on the size of the breasts filet as many as you need for tonights meal and maybe some extras for leftovers. Chicken tenders or boneless skinless thighs work real good also. Salt and pepper both sides of the filets and lay them out in the skillet. Wash the cutting board, the knife and your hands real good with soap and water. Use tongs or a large cooks fork to handle the chicken from now on. Give them about 2-3 minutes a side. When they are firm and there is no more white liquid oozing out put them aside in a dish that will catch the drippings.

While the chicken is cooking cut up the onions, rosemary and the garlic. Have the Shiitake mushrooms on standby. After you take the chicken out of the pan put the onions, and a tablespoon of butter in it. Lightly sprinkle some salt and pepper on top. Stir it up with a wooden spoon getting the bits off the bottom of the pan.

When the onions start to get translucent add the rosemary, garlic and another two tablespoons of butter. Squeeze the lemon juice on the garlic and put the lemon rind into the pan.

When the onions are starting to get brown push them out to the side of the pan and put a big pinch of flour in the middle. Whisk it up and stir it in with the butter creating a roux that will thicken the wine.

Add the white wine and stir everything together. Put the chicken filets with the drippings and the mushrooms in the pan. Turn the filets over a couple of times to get them covered with the sauce and get the mushrooms mixed in. After a few minutes the chicken will have warmed back up and the sauce will be ready.

Enjoy your Chicken Sauteed in White Wine with Mushrooms. We also enjoyed that bottle of Barbaresco that I protected from the skillet.