8 tender chicken breasts (550g)
4 finely chopped garlic cloves
1 1/2 teaspoons of salt
1/4 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon grated lemon zest
1/3 cup chopped fresh parsley (20g)
2 cups fresh mushrooms (370g)
2 tablespoons freshly squeezed lemon juice mixed with 1/4 cup water
1/2 cup heavy cream
1/4 cup orange liqueur (Cointreau or Grand Marnier)
8 edible flowers (calendula or love-in-a-mist) for garnish
8 tender chicken breasts (550g)
4 finely chopped garlic cloves
1 1/2 teaspoons of salt
1/4 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon grated lemon zest
1/3 cup chopped fresh parsley (20g)
2 cups fresh mushrooms (370g)
2 tablespoons freshly squeezed lemon juice mixed with 1/4 cup water
1/2 cup heavy cream
1/4 cup orange liqueur (Cointreau or Grand Marnier)
8 edible flowers (calendula or love-in-a-mist) for garnish
Season the chicken breasts with garlic and salt
Coat in flour and set aside
In a large skillet, heat the olive oil and butter over medium heat
Add the chicken, sprinkle with lemon zest, and cook until lightly browned
Reduce heat and let cook for about 10 minutes, turning the chicken occasionally
Add the remaining ingredients, cover, and cook for another 5 minutes or until the mushrooms are tender
Divide the chicken with sauce into four individual serving dishes, garnish with edible flowers
Serve hot.
