Directions
- 1Slice your chicken breasts.
- 2Coat chicken breasts in some seasoned flour.
- 3Fry them in some oil and butter until they get a nice golden crust.
- 4Remove chicken breasts from the pan.
- 5Fry up some mushrooms in a little bit more butter.
- 6Add your garlic, chicken stock, cream, chives, and parsley.
- 7Simmer that down and then add some parmesan, lemon juice, and salt and pepper.
- 8Put your chicken breasts back in and baste them in the sauce.
Ingredients
- 2 x chicken breasts
- 0.25 cup flour
- 1 tsp salt
- 1 tsp garlic powder
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 9 oz baby button mushrooms
- 0.75 cup heavy cream
- 0.75 cup chicken stock
- 1 oz freshly grated Parmesan
- 2 large cloves garlic
- 1 tbsp fresh parsley
- 1 tbsp fresh chives
- 1 tbsp butter
- 0.5 tsp lemon juice
- salt
- pepper
Equipment
large pan
Tips
- Unsalted butter gives you more control over the saltiness of the dish.
- Lemon juice to cut through richness of sauce
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