Garlic Pepper Chicken with Mushrooms

Instructions

Step 1: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken slices, season with salt and black pepper, and cook until golden brown and cooked through. Remove and set aside. /n
Step 2: In the same skillet, add the remaining olive oil and sauté the mushrooms until browned and tender. /n
Step 3: Add minced garlic, paprika, oregano, and red pepper flakes to the mushrooms and cook for about 1 minute until fragrant. /n
Step 4: Pour in the chicken broth and soy sauce, stirring to combine and deglaze the pan. /n
Step 5: In a small bowl, mix cornstarch and water, then add to the skillet. Stir until the sauce thickens. /n
Step 6: Return the cooked chicken to the skillet and toss to coat evenly in the sauce. /n
Step 7: Stir in butter until melted and the sauce becomes glossy. /n
Step 8: Garnish with fresh parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave in short intervals, adding a splash of broth if needed to loosen the sauce. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.