A second plate easy, cheap but good and nice to see: I leave you today a recipe easy, that of the chicken breasts in a creamy mushroom sauce and bacon. A dish prepared in a hurry and can turn special trivial mushrooms and the chicken breasts that I do not particularly like. The extra touch is 2 tablespoons of cream and the chopped chives, so green and stylish. Ate my mother who hates chicken.
Ingredients for 4 people:
- 600 grams of chicken breasts well off the beaten path
- 400 grams of mushrooms
- 2 thick slices smoked bacon half a centimetre
- enough chives
- salt and pepper
- enough flour to flour the chicken
- 8 Tablespoons extra virgin olive oil
- 30 grams of butter (better if clarified)
- 4 tablespoons cream
- half red onion
- a glass of dry white wine
Cut into three parts each slice of chicken and dip them in flour on both sides. Finely chop the onion and then Diced Bacon. Fry the bacon in a pan without other fats, until it becomes crispy and set aside. Put in the same Pan 2 tablespoons oil and onion and sauté, then add the mushrooms, season with salt and toss over high heat for 2 minutes. Set them aside.
Put remaining oil and butter into the Pan and, When they are hot, Brown floured chicken breasts over high heat on both sides, until they are golden. Add wine, season with salt, pepper and cook covered for 10 minutes. At this point the chicken breasts are cooked but soft: combine the bacon and mushrooms and mix well, Finally add the cream and the chopped chives. Season with salt and pepper if necessary and cook for two- three minutes.
Serve the chicken breasts with their salsa, mushrooms and Bacon garnished the dish with a little’ chopped chives.
THE PAIRING: We choose a beer for this recipe, characterized by a moderate fat and vegetable scents base. The Figu Morisca, produced by the Birrificio di Cagliari, suits our: is a pale Lager, blanche style, with a delicate foam, aromas of citrus and a bitter degree of medium intensity.