Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lb (700g) boneless skinless chicken breasts
  • Kosher salt and black pepper
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon ghee or unsalted butter
  • 12 ounce fresh large mushrooms, (sliced)
  • 1/2 cup chicken broth
  • 3 green onions, (chopped)
  • 2 garlic cloves, (minced)
  • kosher salt and black pepper
  • Parsley for garnish

Instruction

  • Heat oven to 200 degrees F. You will use it to keep the chicken warm.
  • Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
  • In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
  • In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
  • Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.