Chicken fillet dishes are popular among those who follow the figure, go in for sports – the chicken has a lot of protein and few calories.
Ingredients – 6 Servings
Wheat flour 3 tablespoons
Chicken fillet 750 gr
Olive oil 2 tablespoons
Fresh mushrooms 450 gr
Shallots 1 piece
Chicken stock 225 ml
Dry white wine 60 ml
Tarragon leaves 8 pieces
Salt to taste
Ground black pepper to taste
cooking time 50 minutes
How to cook chicken fillet with mushroom sauce
1. Rinse the chicken fillet and cut into small pieces, beat to a thickness of about 3 mm. On a board, mix flour, salt, pepper, and 1 tablespoon of chopped Esgragon. Then roll the chicken pieces in this mixture.
2. Cut the shallots. Heat over medium heat in a pan 1 tablespoon of oil. Put mushrooms and onions in a pan and fry without a lid, stirring 12-15 minutes, until all the liquid has evaporated. Transfer the mixture to a bowl.
3. Heat the remaining oil in the same pan. Put chicken in a pan and fry for about 4 minutes on each side until golden brown.
4. Pour into the pan where the chicken, broth, white wine were fried, put mushrooms with onions and the remaining tarragon there. Bring it all to a boil and let it boil for 1 minute. Put the chicken on a serving dish and pour the resulting mushroom sauce. Garnish with chopped tarragon.