The Chicken Breast with Mushrooms and Potatoes is a delicious and easy-to-prepare main course. We all surely have chicken in the freezer as a last-minute remedy. When we think of breast meat, it seems heavy to swallow, it usually stays dry, but seasoned with mushrooms and potatoes, it becomes tender and succulent. Also delicious are Chicken Scaloppine with Citrus.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 34
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs chicken breast (sliced)
- 1.1 lbs frozen mushrooms (or fresh)
- 2 potatoes (medium)
- 1 clove garlic
- 2 tbsp butter
- 2 tbsp extra virgin olive oil
- 1/2 cup dry white wine
- 2 tbsp flour
- 4 g fine salt
- 1 pinch black pepper
Tools
- Pans
- Cutting Board
- Knife
- Meat Tenderizer
- Wooden Spoon
Steps
In a non-stick pan, pour 5 tablespoons of oil, the garlic clove (to be removed later) and as soon as it sizzles, add the frozen mushrooms. Stir and as soon as they take color, add the potatoes cut into cubes. Let them brown and, always stirring, pour half of the white wine, season with salt and pepper, and cook for about 15 minutes, keeping warm.
Place the chicken breast slices on a cutting board and pound them with a meat tenderizer and flour them. In a large enough pan, melt the butter, lay down the slices, season with salt, and give them a nice color and crust on both sides.
Pour the remaining wine and let it evaporate. Pour the mushrooms with potatoes over the chicken breast slices, stir, and let it go for another 10 minutes so that the flavors blend together. Turn off, season with pepper, and check the seasoning. Serve the chicken breast with mushrooms and potatoes hot.
