Extra-creamy chicken escalopes with mushrooms

Dredge the chicken on both sides in flour and shake off the excess.

Melt a knob of butter in a pan, and when it is very hot add the chicken slices and brown them on both sides until nicely golden.

Set the chicken aside, add the sliced mushrooms, season with salt, pepper, and parsley, and cook through.

Put the chicken back in the pan, add a small cup of milk or hot water, a pinch of flour, and cook for another 5-7 minutes over high heat until the sauce has thickened.