This tasty chicken dish is a take off of some dishes I've enjoyed at Olive Garden. Dare I say this one turned out even better? Basically you can't go wrong with thin slices of chicken dredged in flour and cooked in a cream sauce.
- 3 boneless, skinless chicken breasts
- Salt and pepper to taste
- zest from 1 lime, divided
- 2 Tbsp butter
- 2 Tbsp olive oil
- flour for dredging (1/2 cup)
- 2 cups fresh mushrooms, sliced or 1 can sliced mushrooms
- 1 clove garlic, crushed
- 1/2 cup apple juice
- 1 cup half and half cream
- 1 tsp (chicken) better than bouillon or (1 cube)
- 1/2 tsp fine, dried thyme or more if fresh
- parsley, lime slices for garnish
- Hold each chicken breast standing on it's side and slice lengthwise, twice, to make 9 thin slices. This works best if the meat is barely thawed/from frozen.
- Season with salt, pepper and a sprinkle of lime zest (about half)
- In large skillet, melt 2 Tbsp of butter with the olive oil over medium heat.
- Dredge chicken pieces in flour and add to skillet to cook each side until lightly browned, about two minutes on each side.
- Remove chicken from skillet. Continue with second round if needed.
- To drippings in pan add sliced mushrooms, scraping up brown bits, and cook until tender or starting to brown slightly. Add garlic, stirring for a minute and then the apple juice. Cook several minutes, adding bouillon flavoring.
- Add cream, left over lime zest and thyme according to taste. Return chicken to skillet and simmer for five minutes. Serve with 250 g spaghettini. Serves 4 adults