Chicken breast alla Carmine

Serves 4

1.25 pounds chicken breast
8.8 ounces milk cream
black olives
7 ounces of porcini mushrooms
salt and pepper

Coat in flour and fry the chicken breast with a small amount of olive oil. Add the (previously salted) porcini mushrooms, the black olives and milk cream. Cook slowly until the sauce turns creamy. Serve with a sprinkling of parsley.