Chicken Fillet with Potatoes and Mushrooms.
Simple, nutritious, tasty.
The Chicken Fillet with Potatoes and Mushrooms is a main dish with a side that is very easy to prepare, nutritious, and so tasty, a perfect dish for the whole family that will win everyone over at the first taste.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 25 oz whole chicken breast (or cut into fillets)
- 3 large potatoes
- 11 oz champignon mushrooms (fresh or canned, you can also use other types of mushrooms)
- 1 onion
- Half tbsp roast seasonings
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- to taste parsley
Tools
- 1 Pan
- 1 Peeler
- 1 Lid
- 1 Casserole
- 1 Knife
Steps
Cut the chicken breast into vertical slices to have a fillet cut, remove any small bones or fat, you can also have your butcher do this.
Wash the potatoes well, peel them, cut them in half, and then into slices about 0.39 inches thick, wash them well under running water then place them in a pot with plenty of water, a pinch of salt, and a tablespoon of vinegar.
Bring to a boil and cook for 10 minutes from boiling.
While the potatoes start cooking, clean the mushrooms (if using fresh ones) by removing the dirt from the stem with a small knife and wiping them with a damp cloth.
Slice them.
Peel the onion and chop it.
Also chop some parsley and set it aside.
Then drain them and season with a generous drizzle of oil, roast seasonings, salt, and a good grind of pepper.
Drain the potatoes, which will be ready by now, add the mushrooms, and season everything with a generous drizzle of oil, roast seasonings, and a good grind of pepper (do not add salt because the roast seasonings already contain it, check at the end if you need to add more).
Put a drizzle of oil in a large pan and brown the chicken slices on both sides, lightly salt, add the wine, and let it evaporate, cook another minute, then remove leaving the cooking juices in the pan and set them aside on a plate covered by another plate.Place the pan where you cooked the chicken back on the heat, add the potatoes, mushrooms, and onion, cover with a lid, and cook for 10 minutes over medium-low heat, shaking the pan or gently stirring (to avoid crumbling the potatoes) occasionally.
After 10 minutes, check the potatoes’ doneness, if they are almost cooked, remove the lid and cook for another 7-8 minutes over high heat to form a crust.
Then add the chicken, check the salt, and cook for another 5 minutes.
Then add the chopped parsley and serve immediately.
The Chicken Fillet with Potatoes and Mushrooms is ready to be enjoyed… Bon appétit!
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