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CHICKEN (SKILLET) WITH GARLIC & MUSHROOMS

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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

Details

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

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