Crow Feather Flock

Ingredients:

4 boneless, skinless chicken breasts

1 cup mushrooms, sliced

2 tablespoons olive oil

1 tablespoon butter

2 teaspoons black pepper (or to taste)

1 teaspoon garlic powder

½ teaspoon onion powder

1 tablespoon soy sauce

1 tablespoon fresh parsley, chopped (for garnish)

Directions:

Heat olive oil and butter in a large skillet over medium heat.

Season the chicken breasts with black pepper, garlic powder, and onion powder.

Add the chicken to the skillet and cook for 5-7 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, add the sliced mushrooms and cook for 4-5 minutes until tender.

Add soy sauce to the mushrooms, stir to combine, and cook for an additional 1-2 minutes.

Return the chicken to the skillet and coat with the mushroom mixture. Let it simmer for another 2-3 minutes to heat through.

Garnish with fresh parsley and serve with rice or a side salad.