PREPARATION TIME
25 min.
INGREDIENTS
400g. of peeled tomatoes
200g. of pioppini mushrooms
300g. of chicken fillets
2 tablespoons of flour
corn seed oil
1 small onion
1 clove of garlic
Parsley
Salt
Pepper
METHOD
Finely shop the onion, brown it in a saucepan with the oil and the crushed garlic clove
Clean and wash the mushrooms, scald them in lightly salted boiling water for 3-4 minutes
Drain them and add them to the sauté
Salt and leave to flavor for a few minutes
Add the coarsely chopped peeled tomatoes and cook for about 10 minutes
Cut the chicken fillets into strips, flour them and brown them in a non-stick pan with two tablespoons of oil
Salt and pepper them to your liking
Add them into the tomato, leave to flavour for a few minutes, then sprinkle with the chopped parsley
Variation: you can use the other varieties of mushrooms, depending on the availability, such as pleurotus, champignons, chanterelles, porcini or a mixture of these
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