Butterfly Chicken by Guest Chef Kim

4-6 WHOLE BONELESS, SKINLESS CHICKEN BREASTS (depending on the thickness of breast. I usually pound the breasts with a meat mallet to thin the breast and end up getting two pieces of chicken out of each thick breast. You can determine how thick you want the meat.)
½ CUP FLOUR
½ TEASPOON SALT
¼ TEASPOON PEPPER
½-3/4 CUP BUTTER
LEMON JUICE
1 ½ POUNDS OF FRESH MUSHROOMS SLICED OR 2-3 JARS CANNED MUSHROOMS
3 CUPS WHIPPING CREAM
2 CUPS FRESH GRATED PARMESAN CHEESE
MINCED FRESH PARSLEY OR DRIED PARSLEY

Pound chicken breasts between waxed paper or plastic wrap until thin like a cutlet. Dip chicken in flour that is seasoned with salt and pepper. Shake off excess flour. Melt part of the butter in a large skillet. Saute’ chicken two to three minutes on each side. While sautéing drizzle 4-5 drops of lemon juice on each chicken piece. Add more butter as needed to the pan for sautéing the chicken pieces. Transfer the chicken to baking pans (9x13 or a little bigger). Give each piece of chicken some space between to let the cream and cheese run between the pieces. Set aside.

Saute’ the mushrooms in the same pan as the chicken was sautéed in. Add more butter if needed. Don’t burn the mushrooms. Spoon the mushrooms and drippings over the chicken. Pour the cream over the chicken. Sprinkle generous amounts of parmesan cheese on each chicken piece. Get the parmesan down in the cream. Bake at 350 degrees for 30 to 40 minutes. Sprinkle with fresh parsley.