Hello low calorie, and lower carb if you wish to serve without the whole grain rice! This meal was a huge hit at our house. My husband prefers beef over chicken and hates rice…so I was more than surprised when he (he, being an understater, and never an overstater) told me three times how much he enjoyed the meal, asked me to make it again, and let me know it had the perfect amount of spices in it. Callie asked for seconds, “more mushrooms please!” and Clayton lapped his up as well. Score!
Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.
Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.
Add additional oil and butter to the skillet, then garlic and cook a few seconds; addmushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve. ~ Happy Eating Friends! Trina