Chicken with cream of mushroom soup
Instructions
Mince 5 Sage leaves and a sprig of Rosemary with garlic.
Put to fire a pan with a few tablespoons of olive oil and a pinch of chopped aromatic and subsequently join the chicken cut into small pieces.
Add salt, pepper and sprinkle with the chopped aromatic.
Do Brown the chicken time occasionally, then wet with half a glass of marsala.
Let it evaporate and add 300 g mushrooms.
Continue cooking until the chicken is cooked adding occasionally water or broth as needed.
At the end of cooking, remove the chicken from the Pan and place it on a serving dish.
Sprinkle the bottom of cooking with the juice of half a lemon and a few tablespoons of cream.
To return to a boil, stirring and pour the sauce over the chicken.
Ingredients and dosing for 4 persons
- 5 leaves sage
- 1 sprig of rosemary
- Garlic
- 800 g of chicken
- 1/2 cup of marsala wine
- 300 g of mushrooms
- Broth
- 1/2 lemon
- A few tablespoons of cooking cream
- Olive oil
- Salt
- Pepper