| 1. |
Pound chicken in ziplock bag to 1/2" thin. |
| 2. |
Lightly dip in flour, dust off and place in pan with olive oil. |
| 3. |
Pepper liberally, add onion, and 1 clove garlic, brown both sides. Start mushrooms in another pan in olive oil with 4 cloves garlic. |
| 4. |
Add wine after both sides are lightly browned. Add mushrooms on top of chicken. |
| 5. |
Cover with lid and cook for around 10-12 minutes. Make sure heat is medium to medium-low. |
| 6. |
Add Dijon, some chicken broth to adjust thickness and pesto. |
| 7. |
Serve over rice, topped with shaved parmesan and cracked pepper. |
