Sometimes I defrost chicken breasts for dinner with nothing particular in mind for them. I poke around the refrigerator and see what's in there, look in the pantry to see what's there, and then sort of come up with dinner. This was one of those days. Chicken with Mushrooms and White Wine 1lb chicken breasts salt/pepper canola oil 8oz mushrooms (baby bello, button) 1 t herbes de Provence 2 garlic cloves chopped 1 c white wine 1/2 c heavy cream Place chicken breasts between plastic wrap. Sprinkle a little water on top of the chicken breasts. (the water prevents sticking so they won't tear). Pound chicken cutlets thin. Use the Jacard meat tenderizer to tenderize the meat and prevent shrinkage. Season one side chicken breasts with salt and pepper. Heat skillet and add oil. When oil starts to shimmer, add chicken breasts seasoned side down. Season the other side of the chicken breasts. Do not crowd the pan. You will need ...