8 Lg Chicken Breast (recommend use boneless; skinless).
1 Cup All-Purpose Flour
1 tsp Sea Salt
1 tsp Fresh Ground Black Pepper
5 Tbsp Olive Oil
5 Cloves Garlic Minced
3 Cups Sliced Fresh Mushrooms (recommend cremini)
3 Tbsp Dried Parsley Flakes
1 Cup Chicken Stock
Between sheets of wax paper flatten chicken breasts to 1/4 inch thickness. In a medium bowl mix flour, salt and pepper. Coat each piece of chicken with flour mixture and shake. In a large skillet, heat oil over medium heat. Cook garlic, mushrooms and parsley 5 minutes. Stir frequently.
Add chicken to skillet and cook about 9 minutes turning once until brown. Add chicken broth. Cook 8-10 Minutes or until chicken is no linger pink in the center. Suggest serve with favorite pasta, garden salad and garlic bread.