Chicken with mushroom sauce


  • Some chicken breasts
  • kg of mushrooms
  • Garlic teeth , a few
  • Onion, a Medium
  • Mustard, a soup spoon (optional)
    A glass of white wine
  • Pepper
  • Get the hell out of there
  • chopped parsley
  • . . Preparation:
    This recipe is often homemade with chicken breasts, because they’re easier to eat for the little ones in the house, but you can use anywhere in the chicken you love.
    Same for mushrooms, they can be used both fresh and canned, although the most recommended are fresh, which taste much better and texture more pleasant to eat.
    Let’s start cutting chicken breast and splashing them. On the other hand, we’re going to sting garlic and parsley as best as we can, and we’ve passed the brisket on top so that these two ingredients are clingy. If you like it, you can add garlic mustard and parsley and dip with this mixture the brisket. This is a very rich option, try it. Finally put the brisket in the fridge for a few hours so they taste good.
    After that time, we’ll fry the chicken in a pan with olive oil, let the pieces fall asleep completely, so that they’re done well everywhere, whether you’ve used the breast or other parts of the chicken….
    On the other hand, in another pan with olive oil, we’re going to throw the garlic then the onion, so that they sleep well until they become tender. Add the mushrooms well shredded, and when everything is in its way, add the white wine and a spoonful of flour, and we remove to form a thick white sauce.
    When we get this sauce well done, pour it in the chicken pan and remake it all together for several minutes.

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