4-6 6 oz Chicken Breasts
6 garlic cloves – roasted
1 cup flour
1 cup Heavenly “Chiquitita” or another mild extra virgin olive oil
1 cup Heavenly Sicilian Lemon Balsamic – separated in 2 equal parts
½ cup Heavenly Basil Olive Oil
¼ tsp white pepper
1 tsp garlic salt
½ yellow onion – minced
1-2 cups mushrooms – minced
2 cups chicken broth
Pinch of ground turmeric

Mince or crush 3 roasted garlic cloves.
Mix with Sicilian Lemon balsamic and Basil olive oil.
Pour over chicken breasts and marinate 24-72 hours.
Heat Hojiblanca olive oil in heavy skillet or braising pan.
Mince onion, mushroom and remaining garlic. Set aside.
Mix flour, white pepper and garlic salt in shallow bowl.
Breasts should be thin. Butterfly or pound with meat mallet.
Dredge chicken in flour mixture and pan fry in skillet with Hojiblanca olive oil.
Turn when slightly golden, about 5-6 minutes per side. Set chicken aside.
Skim out breading residue and add onions and mushrooms to oil.
Saute until onions are totally translucent. Mushrooms will cook down to almost a paste.
Add garlic and about 3 Tbsp of flour mixture from breading the chicken.
Cook an additional 2-3 minutes.
Slowly add chicken broth, stirring to thicken.
Once thickened, add remaining ½ cup Sicilian Lemon balsamic and turmeric.
Reduce to barely a simmer, add chicken back into sauce just to reheat chicken.