Deep Fried Mushroom & Black Olive Chicken

• 2 tablespoons virgin olive oil
• 5 tablespoons flour
• 2 ounces black olives, sliced
• 1 12 cups milk
• 1 tablespoon parsley, minced
• 2 ounces portabella mushrooms, sliced
• 4 boneless skinless chicken breasts, not frozen
• 1 cup all-purpose flour
• 1 teaspoon ground rosemary
• 2 teaspoons salt
• 1 teaspoon white pepper
• 1 pinch cayenne
• oil (for frying)

1. GRAVY-Heat 2 tbsp oil in small pan.
2. Add flour, 1 teaspoon salt, 1/2 teaspoon white pepper, parsley, and 1/2 teaspoon ground rosemary, olives, parsley, and mushrooms.
3. Stir until mixed into a paste.
4. Cook over medium heat until medium brown.
5. SLOWLY stir in the milk, until it is all used.
6. Continue to stir to blend and prevent lumping, until desired sauce/gravy consistency is nearly reached.
7. Remove from heat, and set aside.
8. It will thicken upon standing.
9. CHICKEN-Mix together all seasonings in a large bowl.
10. One at a time, rinse your chicken breasts, roll them in the flour until fully coated and drop into hot oil, carefully.
11. Deep fry until chicken is golden.
12. The crust will be thin and delicate.
13. Set on paper towels to drain.
14. Place on plate, and ladle gravy/sauce over it.

virgin olive oil, flour, black olives, milk, parsley, portabella mushrooms, chicken breasts, flour, ground rosemary, salt, white pepper, cayenne, oil

Taken from www.food.com/recipe/deep-fried-mushroom-black-olive-chicken-173217 (may not work)