1 each 8 to 10 ounce bias cut Cali Blackened Chicken Knocker
8 to 10 each whole medium Mushrooms
2 each tablespoons Challenge Butter (salted or unsalted)
1 each tablespoon minced Garlic
3 each wedges Lemon
1/4 each tablespoon McCormick Parsley Flake
Salt & Pepper to Taste
Wash your hands with medium hot water and soap. Use a medium skillet heat on medium high heat. Add 1 each tablespoon Challenge Butter and melt. Before the butter is melted completely add 8 to 10 each whole medium Mushrooms and squeeze 1 each wedge Lemon. Cook for 2 minutes top down. Then turn each mushrooms on its side and cook for 1 minute. Squeeze 1 each wedge lemon and add 1 each tablespoon Challenge Butter and stir. Add 1/4 each tablespoon McCormick Parsley Flake and stir. Cook for 3 minutes or until mushrooms reached desired doneness. Salt & Pepper to taste and squeeze 1 each wedge lemon then remove from heat. Reheat Cali Blackened Chicken Knocker. Bias cut the blackened chicken breast and center it on the plate. Pour the sautéed mushrooms on the plate butter sauce and all. Garnish with Sautéed Sweet Red Onions and fresh Basil.