Pan frying chicken on medium-high heat is one of the easiest ways to keep it flavorful and moist. This recipe may seem like a lot of work by the time you butterfly cut the chicken, fry it, prepare the sauce and saute the mushrooms. Honestly, though, I surprise myself every time I make it with how easy it is. I usually put it off until a night when I have less going on, and then end up pleased when dinner is on the table so quickly - especially if you pair it with a frozen steamed vegetable.
The great thing about this recipe is you can make as little or as much as you want. If you're doing more than 2 chicken breasts, you'll probably need to cook it in batches. You don't want the chicken to overlap in the pan. Be sure to cover the pan with a lid to keep the oil from splashing all over your stove.
Don't be afraid of the fat in this recipe. In Paleo Land, we're teaching our bodies to burn fat for fuel instead of carbs. Makes a lot of sense if you think about it. If you want to burn fat (i.e. lose weight) the best way to do that is to teach your body to burn the fat for fuel. Avoid a lot of carbs, especially starchy carbs, unless you're working out regularly. Obviously you don't want to overdo it on the fat, but a thumb sized serving of fat at each meal is what the Whole30 people recommend because it will make your meals taste better and leave you more satisfied. If you're not doing Whole30 and can tolerate dairy, grass-fed organic butter works great. Ghee is also an excellent option.
2 chicken breasts
Sea salt, black pepper and garlic powder
2 T. olive oil
2 T. butter or ghee
1/2 package sliced mushrooms, chopped
Cut chicken breasts in half horizontally as if butterflying. Place cut breasts on a cutting board, cover with plastic wrap, and pound to an even thickness with a meat cleaver or rolling pin.
Remove plastic wrap and discard. Season both sides liberally with sea salt, black pepper and garlic powder.
Heat olive oil in a large skillet over medium to medium-high heat. Add chicken pieces in a single layer and ensure they are not overlapping. Cover loosely with a lid or splatter guard and let cook 5-6 minutes on each side or until chicken is no longer pink. Transfer chicken to a serving platter using a spatula.
Melt butter in the same, hot skillet. Stir with a wooden spoon, scraping up all the little bits of chicken that have stuck to the pan. Once melted (but not browned) add chopped mushrooms. The mushrooms will soak up most of the butter and oil. Cook, stirring constantly, until mushrooms are very soft and the butter is starting to release from the mushroom pieces. Serve mushrooms over chicken.