Pan-Fried Chicken with Chiodini Mushrooms

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

1. Finely shop the onion, brown it in a saucepan with the oil and the crushed garlic clove

2. Clean and wash the mushrooms, scald them in lightly salted boiling water for 3-4 minutes

3. Drain them and add them to the sauté

4. Salt and leave to flavor for a few minutes

5. Add the coarsely chopped peeled tomatoes and cook for about 10 minutes

6. Cut the chicken fillets into strips, flour them and brown them in a non-stick pan with two tablespoons of oil

7. Salt and pepper them to your liking

8. Add them into the tomato, leave to flavour for a few minutes, then sprinkle with the chopped parsley

9. Variation: you can use the other varieties of mushrooms, depending on the availability, such as pleurotus, champignons, chanterelles, porcini or a mixture of these