4 tablespoons vegetable oil
3 cloves garlic, peeled and minced
1 cup sliced mushrooms
4 skinless, boneless chicken breast halves - sliced
1 teaspoon dried parsley
salt to taste
Separate the chicken breasts and shred the flesh; drain about 1/4 cup of the juices. Pour chicken into nine large bowl and toss with the mushroom sauce, parsley, olive oil and garlic. Tossed mixture well.
Heat oil in heated skillet over medium heat. Sprinkle chicken over oil and coat well. Cook 5 to 7 minutes or until juices of chicken are no longer pink. Drain gently on paper towels. Serve chicken with parsley croutons or soup.