A wonderful meal of chicken fillets in mushroom sauce ready in just 40 minutes, which goes fantastically with mashed potatoes. Follow recipe.
Ingredients: simple, total time: 45 min. 4 serving
For Chicken meat:
600 g of chicken fillets/or thighs
salt and pepper to taste
1 tsp dry spice Vegeta
4 Tbsp Olive oil EVO
Wok Pan
For Mushrooms Sauce:
40 g butter
3 cloves of garlic/finely chopped
300 g of brown mushrooms/ cut into leaves
black pepper to taste
1 full Tbsp flour/ optional
350 ml chicken broth
1/2 tsp thyme
1/2 tsp marjoram
1/2 tsp dry parsley to taste
water as needed
Wok pan
Preparation:
Chicken meat:
Wash the chicken meat and dry it well, season it on all sides (salt, pepper, dry spice Vegeta).
Roll each piece in flour.
Fry in a little oil on all sides until it is well browned.
Put it on a kitchen towel to absorb excess fat.
Mushroom Sauce:
On moderate heat, fry the chopped mushrooms in the same pan, in a little oil and stir, cover the pan. Cook for about 10-15 minutes, with stirring occasionally, until the water comes out of the mushrooms.
Add the butter, wait for it to melt, then add the chopped garlic, stir, pour over the 1/2 chicken broth, mix all the ingredients, reduce the heat and cover.
Let it cook for about 15 minutes, with adding gradually rest broth mixed with flour as needed.
Return the chicken to the pan, scrape the bottom with a wooden spoon to collect the juicy remains, add the herbs and control the taste. Add black pepper, salt as needed.
Cook for another 15-20 minutes on low heat, stirring occasionally with adding little water as needed.
The sauce should be a little thick, but not too thick!
Serve warm with mashed potatoes or rice.
Recipe for mashed potatoes purée, see here.
Buon appetito!
NOTE:
Keep the rest of the food in the refrigerator for up to 3 days.
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