1. In a large skillet, cook chicken in 2 tablespoons oil over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
2. In the same skillet, saute mushrooms in remaining oil until tender. Add garlic; cook 1 minute longer.
3. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened.
4. Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley.
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|Serving Size: 1 Serving (228g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 163 (53%)|
|Amt Per Serving||% DV|
|Total Fat 18.1g||24 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 83.1mg||26 %|
|Sodium 68.6mg||2 %|
|Potassium 565.5mg||15 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 4.9g|
|Protein 20.2g||29 %|
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Calories per serving: 309
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