Description
To be honest, I'm not a fan of white meat chicken. It's like the joke:"don't You like cats? Yes, you just don't know how to cook them." (Sorry for the "black& quot; humor). That's because I came to the banal conclusion that I just don't know how to cook chicken Breasts. This recipe totally changed my attitude. Made thus tender Breasts turn out tender, juicy, true, and calories.
Ingredients
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Chicken breast
500 g
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Mushrooms
300 g
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Cream
100 ml
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Dry white wine
80 ml
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Cheese
50 g
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Parmesan
20 g
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Garlic
2 tooth
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Almonds
20 g
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Salt
-
Olive oil
2 Tbsp
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Black pepper
Cooking
Chicken breast (fillet) cut into thick strips. Mushrooms (fresh or frozen) cut in big pieces also.
Take a frying pan or skillet with a removable handle. In olive oil sauté over high heat 3 minutes the mushrooms.
Add chicken, fry until just brown about 5 minutes.
Add ground black pepper, salt, pour the wine, put finely cut the garlic, mix everything. Simmer 3 minutes.
Pour in the cream, add grated cheese (preferably cheddar) and mix everything together, disconnect the fire.
On a dry pan, toast the almonds. Grind in a blender into crumbs.
Sprinkle with chopped almonds chicken with mushrooms.
Sprinkle with grated Parmesan cheese. Put in heated to 250 degree oven on the upper tier of the pan, for 10 minutes to melt the cheese and baking.
The dish is served in a frying pan once hot. Garnish perfect vegetables, rice. Bon appetit!
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