I had a nice thick chicken breast which I sliced in half, flattened the cutlets with a rolling pin and sprinkled them with Penzey's . Fox point blend and browned them in little olive oil
Meantime in another skillet I had the mushrooms (which I had peeled and thickly sliced) browning in some butter and,Penzey's granulated garlic and Penzey's Sunny Paris blend
I steamed some green beans and then added mixed them up with the mushrooms