Chicken Scaloppine and Mushrooms with a Lemony Sauce and Steamed Asparagus

Fast and Fresh!!!
(serves 4)

4 T. salted Kerrygold* butter, divided
2 cups thinly sliced crimini* mushrooms
1 t. lemon zest
3 T. lemon juice
1/3 cup reduced-sodium chicken broth (I use the Trader Joe's brand with only 90 mg. of sodium*)
1&1/2 lbs. boned, skinned chicken thighs
About 1/2 t. each kosher* salt and freshly* ground pepper
1/3 cup chopped flat-leaf parsley, divided
1/4 cup un-oaked dry white wine (that you would drink*)

In a large nonstick frying pan on med.-high heat, melt 1 T. butter. Add mushrooms, lemon zest, and lemon juice. Cover and simmer 5 mins. to allow juices to accumulate. Uncover and cook over high heat, stirring often, until juice evaporates and mushrooms are brown, about 5 mins. Add broth and stir to release browned bits in pan. Pour into a small bowl, scraping pan well. Trim fat from thighs. Working with one thigh at a time, place on a piece of plastic wrap. Cover with another piece. Pound meat with flat-surface mallet until about 1/4" thick. Pull off plastic and season with S&P. Repeat with remaining thighs. Add 1 T. butter to pan and melt over med.-high* heat. Lay chicken pieces in pan (you may have to cook in batches). Cook until edges begin to turn white and bottom is lightly browned, 2-4 mins. Turn over and cook until no longer pink in the center, 6-8 mins. total (cut to test), lifting to a platter as cooked. Cut into serving portions and cover with foil to keep warm. Pour mushrooms into pan and add 1/4 cup parsley. Stir in wine, scraping to release brown bits. immediately add remaining 2 T. butter and stir rapidly until melted. Drain juice from cooked chicken into pan. Bring to a boil, stirring . Pour over chicken and sprinkle with remaining parsley. Serve with steamed asparagus with lemon butter*.

"Never allow waiting to become a habit. Live your dreams and take risks. Life is happening NOW".

Have FUN in the SUN today!!!!

Love,

MM