DIFFICULTY: LOW PREP. TIME: 20 MIN COOKING TIME: 20 MIN SERVINGS: 4 COST: LOW
1 LB. MUSHROOMS (CHAMPIGNON) THINLY SLICED
1 CHICKEN BREST, SLICED
3 GARLIC CLOVES PEALED AND CUT IN HALF OR FINELY CHOPPED
5 TBLSPOONS EXTRA VERGINE OLIVE OIL
1 TBLSPOON FINELY CHOPPED PARSLEY
SALT TO TASTE
FLOUR, AS MUCH NEEDED
RECIPE
IN A LARGE FRYPAN, OVER MEDIUM HEAT, PLACE THE OLIVE OIL AND GARLIC
BEFORE THE GARLIC TURNES BROWN, ADD THE MUSHROOMS AND STIR
KEEP ON STIRRING OCCASIONALLY, AFTER 5 MINUTES TAKE THE GARLIC OUT IF YOU USED THE WHOLE GARLIC. THE MUSHROOMS WILL HAVE A LOT OF WATER, KEEP ON COOKING AND STIRRING OCCASIONALLY
WHEN THE WATER COMPLETELY EVAPORATED AND THE MUSHROOMS STARTED TO BROWN, ADD THE PARSLEY AND SALT.
TAKE THE MUSHROOMS OUT OF THE FRYPAN AND SET A SIDE
IN A SMALL BOWL PUT THE FLOUR, AS MUCH AS YOU THINK YOU WILL NEED TO FLOUR THE CHICKEN
IN THE SAME FRY PAN WHERE YOU COOKED THE MUSHROOMS, ADD A LITTLE MORE OLIVE OIL AND PLACE THE CHICKEN. COOK OVER MEDIUM HEAT.
WHEN GOLDEN BROWN AND COOKED ON ONE SIDE, TURN THE CHICKEN OVER AND COOK.
WHEN THE CHICKEN IS READY ADD THE MUSHROOMS AND COOK 1 OR 2 MORE MINUTES