Lemon and Garlic Chicken with Mushrooms

cooking.nytimes.com

Cathy Phillips

2 boneless skinless chicken breasts (most weigh 8 to 10 ounces)

2 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

2 garlic cloves, minced or puréed

1 teaspoon chopped fresh rosemary

Salt to taste

Freshly ground pepper

2 tablespoons all-purpose flour or a gluten-free flour such as rice flour or corn flour

2 tablespoons grapeseed, sunflower or canola oil

1 pound mushrooms, sliced

1 teaspoon fresh thyme leaves or 1 tablespoon chopped flat-leaf parsley

¼ cup dry white wine

Directions at cooking.nytimes.com

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