Chicken Portofino

1 cup buttermilk

4 skinless,boneless chicken breasts

flour

5 tablespoons olive oil

1/4 lb. stemmed, cleaned and sliced cremini mushrooms

1 garlic clove, minced

2 tablespoons pine nuts

1/4 cup chicken stock

1/4 cup white wine

chopped parsley

Season the buttermilk with salt and pepper. Place the chicken breasts in a zip loc bag and pour in the buttermilk mixture. Refrigerate for at least 2 hours. When ready to cook, remove the chicken from the refrigerator and drain the chicken on a wire rack. Dredge the chicken breasts in the flour.

In a skillet on medium high heat, saute breasts in 4 tablespoons olive oil for 5 minutes on each side. Remove from the heat. In another skillet add the mushrooms and garlic with the remaining olive oil and cook on medium heat for 2minutes. Add the chicken stock, wine and pine nuts. Reduce slightly. Add the sauteed chicken breasts, cover, and simmer over low heat for about 5-8 minutes or until the chicken is cooked through. Garnish with chopped parsley.