Chicken fried chicken w/ roasted garlic mushroom gravy

1 cup wheat flour

1 stick butter

1 tablespoon olive oil

8 oz fresh mushrooms

1 small onion (red or yellow)

1 clove garlic (roasted)

2 boneless skinless chicken breast (cut in half)

4 oz whole milk

2 oz Gourmet Fournet Roasted garlic creole onion dip

1/2 tablespoon salt

1/2 tablespoon pepper

3 tablespoon Tony Chacheries original creole seasoning

1 tablespoon garlic powder

1 tablespoon onion powder

6 oz penne pasta

1 cup your favorite brown gravy

1 cup water

Thinly sliced chicken breast in half. Trimming the fat off also. Mix flour, salt, pepper and 1 tablespoon of creole seasoning. Lightly coat chicken, then dip chicken in milk. Meanwhile, heat large skillet on medium heat. Then, Start heating 1 tablespoon of butter mixed with 1 tablespoon of olive oil. When oil and butter are heating up, coat chicken in seasoned flour for a second time. Place chicken in skillet for 6 minutes on each side or until the internal temperature is 165 degrees.

In the same skillet the chicken was pan fried in melt 1/2 stick of butter, onion and garlic then Add freshly sliced mushrooms and sauté. When mushrooms are finished cooking add 1 cup of brown gravy and heat. Once your gravy is done take a tablespoon at a time and mix with 2 oz of Gourmet Fournet Roasted garlic creole onion dip until dip is warm enough to mix with gravy.

Bring 6 cups of water to a boil. Add 1 tablespoon of salt, then add 6 oz of penne pasta. Boil for 7 minutes or desired tenderness. Drain. Toss penne with remaining butter from recipe.