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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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Controlled pour dispenser — drizzle olive oil without glugging
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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flatten each chicken breast half to 1/4-inch thickness by gently pounding between sheets of plastic wrap or waxed paper. mix four, salt and pepper. coat chicken with flour mixture; shake off excess flour. heat oil in 10-inch skillet over medium-high heat. cook garlic and parsley in oil for 5 minutes, stirring frequently. add chicken to skillet. cook, turning once, until brown. add mushrooms and wine. cook 8 to 10 minutes, turning chicken once, until chicken is no longer pink in center.