Chicken breasts trimmed
Instructions
Slightly flatten chicken breasts with a meat tenderizer, sprinkle with flour on both sides and let them cook in half the butter and a spoonful of oil.
Sprinkle the pretzels, pepateli and, when they are very colorful, spray them with half a glass of white wine.
Let the wine evaporate almost completely, then put the cover and continue cooking until the breasts are well coloured.
Meanwhile Peel the mushrooms (the mushrooms if you just wipe them with a damp cloth), cut off the stem end and slice them up.
Put a skillet fire with the remaining butter a few spoonful of oil and the clove of garlic.
When garlic is colorful, delete it and pour into the pan the mushrooms, sprinkle the pretzels, pepateli, coperchiateli and cook over a low heat.
A few minutes before removing the mushrooms from heat, spolverizzateli with the chopped parsley.
Drain the chicken breasts, place on a serving platter and cover completely with sliced mushrooms.
Arrange around the chicken breasts means that you'll have tomatoes cooked in this way: cut them in half, give them the seeds and vegetation, water spolverizzateli with breadcrumbs mixed with chopped parsley with garlic, sprinkle plenty of oil, salt and pepper and put them to cook in the oven at a temperature of 170 degrees on the thermostat after having arranged in a well-greased baking dish with oil.
Ingredients and dosing for 4 persons
- 4 chicken breasts
- 300 g of cultivated mushrooms (porcini mushrooms)
- 30 g of butter
- 1 pinch of parsley
- 1 clove of garlic
- Little of flour
- Dry white wine
- Olive oil
- Salt
- Pepper
- For the garnish:
- 4 slightly firm ripe tomatoes
- 1 pinch of parsley
- 1 clove of garlic
- A few tablespoons of breadcrumbs
- Olive oil
- Salt
- Pepper