Chicken Mushroom Piccata

In a medium-sized pot, add 1 pack of olive oil, then add the rice with 1 pack of salt and half the quantity of the black pepper. Stir and add 600 ml of boiling water, then cover and leave it for 2 minutes on high heat and then 20 minutes on low heat until fully cooked.

Slice the garlic and cut each chicken breast into two long slices. Season the chicken with garlic, Italian spices, and 1 pack of olive oil, and leave it to marinate in the fridge for 20 minutes.

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Slice the mushrooms and season them with a 1 pack of salt and the remaining of the black pepper.

In a large pan, add 1 pack of olive oil, then pan sear the chicken slices on both sides for 4 minutes. Then remove them from the pan to a side plate.

In the same pan where you cooked the chicken, add the seasoned mushrooms. Then add the butter and garlic, and stir for two minutes. Then add the brown meat sauce powder with 2 cups of water, and stir for 5 minutes until the texture thickens. Then return the chicken slices to the sauce and cook them for 2 more minutes. Then add the cooking cream and turn the led off

Chop the cilantro and use it for garnish.

Serve and enjoy!