CHICKEN (SKILLET) WITH GARLIC & MUSHROOMS

By á-6817

Ingredients

• 1/2 CUP FLOUR
• 3/4 TEASPOON SALT
• BLACK PEPPER TO TASTE
• 6 SKINLESS, BONELESS CHICKEN BREASTS
• 1/4 CUP OLIVE OIL
• 2 TABLESPOONS BUTTER
• 8 LARGE GARLIC CLOVES, THINLY SLICED
• 1/2 POUND OF FRESH MUSHROOMS, SLICED
• 1/4 TEASPOON FRED PEPPER FLAKES
• 2 CUPS CHICKEN BROTH (I USE LESS)
• 1-2 TABLESPOON BREAD CRUMBS
• JUICE OF 1/2 LEMON
• 3-4 TABLESPOONS FRESH PARSLEY, CHOPPED

Preparation

Step 1

COMBINE FLOUR, SALT & PEPPER IN PLASTIC BAG. ADD MOISTENED CHICKEN, ONE AT A TIME & SHAKE TO COAT WELL. SET ASIDE. IN LARGE SKILLET, ADD THE OLIVE OIL & BUTTER & COOK ON HIGH FOR 3-4 MINUTES. ADD CHICKEN TO SKILLET & COOK ON HIGH UNTIL THEY SIZZLE. CONTINUE FOR 2-3 MINUTES OR UNTIL GOLDEN BROWN. TURN CHICKEN & ADD GARLIC, MUSHROOMS AND PEPPER FLAKES, COOK UNTIL THE GARLIC IS TENDER AND ADD CHICKEN BROTH. COOK FOR 8-10 MINUTES OR UNTIL CHICKEN IS COOKED THROUGH. ADD BREAD CRUMBS , LEMON JUICE AND PARSLEY. REMOVE FROM PAN. SERVE WITH JUICES AND ENJOY