These delicious mushrooms add flavor to what could be boring, bland chicken breasts in a bento. Pre-frozen boneless skinless breasts are totally the way to go with this recipe.
In a skilled heat the olive oil and the butter.
Add the garlic and allow to cook about 3 minutes.
Add the Mushroms and allow to soften for another 5 minutes.
Add the wine, broth and parsley and reduce the liquid by half.
For bento, divide into 4-6 4-ounce containers. Ziplock makes 4-ounce sauce containers that are perfect for storing these mushrooms to grab for morning prep.
For bento, I place these around a throroughly cooked (and cooled) chicken breast.