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