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  Chicken breasts 4 Pound, split
  Pepper 1 Pinch
  Flour 4 Ounce
  Salt 1⁄2 Teaspoon
  Oil 2 Ounce
  Butter 2 Ounce
  Mushrooms 1 Pound, sliced
  Chicken stock 1 Cup (16 tbs)
  Lemon 1 , juiced
  White wine 1 Cup (16 tbs)
  Nutmeg 1⁄4 Teaspoon
  Heavy cream 6 Ounce
  Parsley 1 Tablespoon, chopped

Dredge the chicken pieces in flour seasoned with salt and pepper.
Heat the oil and butter in a large frying pan and cook the chicken until well browned all over, about 7-10 minutes.
Lower the heat and continue to cook the chicken for another 20-30 minutes, turning occasionally until chicken is evenly cooked and tender.
Remove to a heated platter and keep warm.
To the same pan, add the mushrooms and a little more butter if necessary, and cook for 5 minutes.
Add the stock, lemon juice and wine, and boil vigorously for 2 minutes, scraping any bits from the bottom of the pan.
Lower the heat and stir in the nutmeg and cream, then continue to cook until sauce has thickened slightly.
Pour over chicken and serve sprinkled with parsley.

Recipe Summary

Main Dish

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