If you haven't tried Emeril's All Natural Chicken Rub, run out and get some. It's been responsible for a lot of chicken parties in my kitchen lately!
One thing that's obvious by looking at this picture is I'm a spastic with a knife. Oh, the knife is sharp, I just can't use one when it comes to cutting up chicken. Veggies, bread, beef, ribs...I can but them beautifully, but give me a whole chicken to cut up or a couple of boneless, skinless chicken breasts to cut in half...you get what's sauteing in the pan above.
This is four boneless, skinless chicken breasts, cut in half, seasoned liberally with Emeril's All Natural Chicken Rub. Brown them in 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. About 5 to seven minutes per side. Move to a platter and tent with foil.
Return the skillet to the stove and saute 1/2 medium onion diced, 2 tablespoons minced garlic and 1 cup of white button mushrooms for about 7 minutes, until onions are translucent and mushrooms are golden brown. De-glaze the pan with 1/2 cup of your favorite white wine for 1 minute and season with 1-1/2 teaspoons of Emeril's Essence.
Return the chicken to the pan and simmer for 10 minutes.
Serve with a generous helping of risotto and you have a very nice and quick mid-week meal.
Topping the chicken with mushrooms kinda hides my carving sins!