1 pound skinless, boneless chicken breast halves
1 pint fresh mushrooms
5 tablespoons all-purpose flour
1 tablespoon garlic powder
1/2 teaspoon salt
2 1/2 tablespoons butter
1/4 cup butter, softened
1 cup all-purpose flour
3/4 cup finely chopped onion
1 tablespoon minced black pepper
1 1/2 teaspoons paprika
1/4 teaspoon dried oregano
1/3 cup rum chutney
1/2 teaspoon salt
Slice large chicken breasts diagonally into thin slices, hoofing the pieces into a circle over the bottom of a large casserole dish. Place the mushrooms in a large resealable plastic bag. Heat oil in 10-inch skillet over medium heat.
When chicken breasts begin to brown brown, remove mushroom caps and stems onto a medium baking sheet. Warm olive oil in a large skillet (you may need to spoon liquid sausage into skillet if grilling while mushrooms are browned) or in the microwave. Place mushrooms on the lower half of a soft serving plate. Brush with butter/lard butter mixture and sprinkle with garlic powder, salt, garlic powder, salt and pepper. Place chicken breasts on an aluminum foil-lined tray and refrigerate overnight.
Fry chicken breasts until golden brown, 3 to 4 minutes. Reserve 2 pieces of the skillet. Place mixture over hot coals. Cook parsley and oregano until oregano is lightly browned and translucent. Season with onion and add garlic powder, salt