8 fine chicken fillets (550g)
4 mashed garlic cloves
1 1/2 teaspoons salt
1/4 cup all-purpose flour (30g)
2 tablespoons olive oil
2 tablespoons butter (30g)
1/2 teaspoon grated lemon zest
1/3 cup chopped fresh parsley (20g)
2 cups sliced Paris mushrooms (370g)
2 tablespoons freshly squeezed lemon juice mixed with 1/4 cup water (60ml)
1/2 cup heavy cream (120ml)
1/4 cup Cointreau or Grand Marnier liqueur (60ml)
8 edible flowers (calendula or violas) for garnish
8 fine chicken fillets (550g)
4 mashed garlic cloves
1 1/2 teaspoons salt
1/4 cup all-purpose flour (30g)
2 tablespoons olive oil
2 tablespoons butter (30g)
1/2 teaspoon grated lemon zest
1/3 cup chopped fresh parsley (20g)
2 cups sliced Paris mushrooms (370g)
2 tablespoons freshly squeezed lemon juice mixed with 1/4 cup water (60ml)
1/2 cup heavy cream (120ml)
1/4 cup Cointreau or Grand Marnier liqueur (60ml)
8 edible flowers (calendula or violas) for garnish
Baste the chicken fillets with garlic and salt
Dredge in flour and set aside on a plate
In a large skillet, heat the olive oil and butter over medium heat
Add the chicken fillets, sprinkle with lemon zest, and quickly brown them
Reduce heat and cook, turning occasionally, for about 10 minutes
Add the remaining ingredients, cover the skillet, and cook until the mushrooms are tender (about 5 minutes)
Distribute the chicken fillets with sauce among four individual plates, garnish with edible flowers, and serve
498 calories per serving
Note: Edible flowers can be found in plastic packaging at large supermarkets.
