You need...
🍗 4 chicken breast
🍗 1/2 cup of flour
🍗 juice of half of a lemon
🍗 1/8 teaspoon of crushed red pepper flakes
🍗 2- 1 teaspoon of sea salt
🍗 2- 1 teaspoon of freshly ground black pepper
🍗 8 ounce of mini Bella mushrooms
🍗 3 garlic cloves
🍗 1/4 of a cup of heavy cream
🍗 1 cup of olive oil
🍗 2 tablespoon of fresh minced parsley
1. I like to soak the chicken in water and salt for 30 mins. This helps remove any blood.
2. Rinse chicken and pat dry.
3. Slice all the chicken breast vertically. Set aside.
4. In a mixing bowl combine: flour, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir.
5. In a skillet, heat up oil on medium heat.
6. Coat each piece of chicken on both sides with the flour mixture. Shake to remove any extra.
7. Place In skillet. You want to brown both sides for about five minutes. Your not fully cooking the chicken, just making it crispy.
8. Line a plate with paper towel. When chicken is done browning place on plate to gather any excess oil.
9. Leave the skillet still on the burner and lower heat.
10. Clean mushrooms and slice thin.
11, Mince garlic cloves.
12. Add both mushrooms and garlic to skillet. Cook on low heat for 7-8 minutes, make sure not to burn the garlic. 13. Add heavy cream, lemon juice, rest of the salt and pepper, and hot pepper flakes.
14. Bring to a simmer.
15. Add the chicken back in and cook for another ten minutes. The length of time really depends on size of the chicken. Mine are rather thin, so it took the full ten minutes.
16. Right before serving, add fresh parsley.
Serve best with mashed potatoes or rice
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