Creamy Chicken Piccata with Mushrooms

This tasty chicken dish is a take off of some dishes I've enjoyed at Olive Garden.  Dare I say this one turned out even better? Basically you can't go wrong with thin slices of chicken dredged in flour and cooked in a cream sauce.






Ingredients:

• 3 boneless, skinless chicken breasts
• Salt and pepper to taste
• zest from 1 lime, divided
• 2 Tbsp olive oil
• flour for dredging (1/2 cup)
• 2 cups fresh mushrooms, sliced or 1 can sliced mushrooms
• 1 clove garlic, crushed
• 1/2 cup apple juice
• 1 cup half and half cream
• 1 tsp (chicken) better than bouillon or (1 cube)
• 1/2 tsp fine, dried thyme or more if fresh
• parsley, lime slices for garnish
• 2 Tbsp butter

Method:

1. Hold each chicken breast standing on it's side and slice lengthwise, twice, to make 9 thin slices. This works best if the meat is barely thawed/from frozen. 
2. Season with salt, pepper and a sprinkle of lime zest (about half)
3. In large skillet, melt 2 Tbsp of butter with the olive oil over medium heat. 
4. Dredge chicken pieces in flour and add to skillet to cook each side until lightly browned, about two minutes on each side. 
5. Remove chicken from skillet. Continue with second round if needed. 
6. To drippings in pan add sliced mushrooms, scraping up brown bits, and cook until tender or starting to brown slightly. Add garlic, stirring for a minute and then the apple juice. Cook several minutes, adding bouillon flavoring.
7. Add cream, left over lime zest and thyme according to taste. Return chicken to skillet and simmer for five minutes. Serve with 250 g spaghettini. Serves 4 adults