Serves 1
Directions
- 1Season the chicken breast with salt, pepper, and herbs to taste.
- 2Coat the chicken with flour on both sides.
- 3Remove the stems from the mushrooms.
- 4Cut the mushrooms into slices.
- 5Add oil to a pan.
- 6Sear the chicken breasts in the pan for about 5 minutes on each side.
- 7Remove the chicken and transfer them to a baking sheet.
- 8Bake them for 20 minutes at 180°.
- 9In the same pan, add more oil, diced white onion and garlic paste to taste.
- 10Cook the onion for about 7 minutes.
- 11Add the mushrooms and butter and cook until it melts.
- 12Add the white wine and cook until the alcohol evaporates.
- 13Add pepper and salt to taste.
- 14Add the chicken broth.
- 15Add the heavy cream.
- 16Add the cooked chicken breasts.
- 17Add shredded cheddar cheese.
- 18Melt butter on a skillet and cook the asparagus for 6 to 8 minutes.
Ingredients
- 0.5 pechuga de pollo
- 400 gr champiñones
- 250 ml crema de leche
- 60 ml vino blanco
- 3 dientes ajo
- 2 cucharadas mantequilla
- 0.5 cucharada aceite de oliva
- 125 ml caldo de pollo o verduras
- 30 gr queso parmesano o cheddar
- al gusto sal
- al gusto pimienta
- al gusto perejil
- al gusto orégano
- harina de todo uso
- aceite vegetal o de oliva
Equipment
knifecutting boardpan
Tips
- For a special touch, add rosemary or oregano to the chicken.
- If you are vegan or vegetarian use coconut oil or margarine made with soy, and some vegetable broth instead of chicken.
- Also, you can use vodka, cognac or pisco as a substitue for the white wine.
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