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