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Another so simple and tasty second course is also difficult to find: the creamy chicken breast with mushrooms solves our dinner
Soft, juicy and delicious, but above all a recipe that never tires. Because creamy chicken breast with mushrooms is the perfect second course on every occasion, for a quick dinner but also when we have guests.
And the same way you can prepare turkey or pork loin.
Creamy chicken breast with mushrooms, a light second course
This is the light version of creamy mushroom chicken breast. For an equally creamy but heavier second course, just replace the milk with cooking cream.
Ingredients:
800 g slices of chicken breast
50 g flour 0
40g butter
600 g button mushrooms
180ml whole milk
2 tablespoons of extra virgin olive oil
1 bunch of chopped parsley
1/2 glass of dry white wine
Salt to taste
pepper as needed
Preparation: chicken
Let’s start mushrooms, the only ones that need to be treated unless we buy the ones already sliced or we don’t use the frozen ones. But let’s say we have fresh mushrooms and so what do we do?
Using a small knife, we eliminate the earthy part of the stem. Then we clean them with a damp cloth but never using water directly, because they absorb everything. Finally we cut them into slices not too thin and keep them aside.
We pour the Flour in a flat dish, we take the slices of chicken breast, beat them lightly and pass them lightly in the flour, shaking off any excess. We need a veil, not too much.
Let’s take one pan large enough to contain all the chicken and melt the butter over low heat, adding the oil immediately. This is a simple makeup and quick so that it doesn’t burn and taste good when we brown the meat.
When the butter has melted and has taken on the heat, place the chicken slices on top and let them brown over high heat. Let’s calculate at least 3 minutes per side, but to understand when it’s the right time, let’s check that the scab on the surface. Salt lightly, season with a little pepper and then remove them from the pan and place them on a plate.
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We put the pan back on the heat as it is and add the mushrooms. Let them cook over medium heat for about ten minutes, then put the chicken slices back and deglaze with the white wine, poured on the sides and not directly on the meat.
We increase the fire, let the wine evaporate and then we can add the milk. Five minutes, then we taste the gravy to understand if it lacks salt and add it if necessary. Let’s reduce the sauce a little and before turning off, season with chopped parsley. Turn off the heat and serve the creamy mushroom chicken breast.
