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Fried Chicken & Mushrooms with Pepper Gravy

Fried Chicken & Mushrooms with Pepper Gravy

            Back to another rich recipe here: I do think I should mention that although we love to make some high calorie dishes at our house, we are careful not to overdo it. We also make sure to get lots of exercise. 

½ stick butter
¼ c. olive oil
3-4 chicken breasts, trimmed and cut into one inch thick strips
1 package mushrooms
½ c. gluten free flour
½ c. parmesan
1 tsp. red pepper flakes
1 tsp. ground black pepper
1 tsp. garlic powder
1 tsp. salt
1 c. heavy cream
salt to taste

            Melt the butter with the olive oil in a large skillet on medium heat. Combine the flour, parmesan, pepper flakes, black pepper, garlic powder and salt in a large Ziploc bag. Add the chicken and the dry rinsed mushrooms (if they are large I cut them into bite sized pieces). Seal the bag and shake it gently until the chicken strips and mushrooms are covered in the dry mixture. Fry the chicken and mushrooms in the oil-butter combo, over medium heat, until they are golden brown on both sides. It should take about five minutes per side and depending on the size of your skillet you may need to do more than one batch. Remove the chicken and mushrooms from the pan and drain on paper towels. Add the heavy cream to the oil mixture and continue cooking on medium heat stirring often until the gravy thickens; about ten minutes. Taste the gravy before serving to see if it needs any extra seasoning to taste. I topped mine with finely chopped red bell pepper. Enjoy!

                              This recipe received a 10 out of 10 from all three Little Lunis.


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