This is a quick, reliable dinner item that pairs well with a tossed field greens salad for a healthy, satisfying weeknight meal. If you're starved, go ahead and add a potato dish as a side; otherwise, the salad should be fine.

serves 2

2 chicken breasts
1 8-ounce package button mushrooms
1 bunch parsley
3 garlic cloves
1/2 cup chicken stock
a splash of white wine
2 tablespoons crème fraîche
1 cup flour
salt and pepper

Chop the mushrooms coarsely and sauté in a little olive oil. Mince the garlic and add to the mushrooms.

Meanwhile, chop the parsley.

Clean the chicken breasts, season with salt and pepper and dredge in the flour. Sauté in a separate pan, on high, until nicely browned on each side and cooked through. Set aside, covered with foil to keep warm.

Add the chicken stock to the mushroom mixture. Simmer on high until most of the liquid evaporates. Add the wine, simmer again, and finally add the crème fraîche when all the moisture is gone. Season with salt and pepper.

Slice the chicken breasts diagonally and place in a dish. Top with the mushroom mixture and serve with a tossed salad and a crusty baguette.