- Total Fat
- Total Carbohydrates
- 4 chicken breasts
- 1 jar Red Wine & Garlic sauce
- ½ onion, finely diced
- 100g button mushrooms, quartered
- 100g oyster mushrooms, quartered
- 25g dried porcini mushrooms
- 1 sprig of thyme
- 3 cloves of garlic, crushed
- 100ml Extra Virgin Olive Oil
- Salt and pepper
TO STARTSoak the dry porcini mushrooms, changing the water twice.
SAUTE THE CHICKENSeason the chicken breasts and sauté in a fry pan with a little oil.
COOK THE MUSHROOMSIn a different fry pan, gently cook the onion, garlic and thyme with the button and oyster mushrooms in a little oil. Add the porcini mushrooms in their water and cook slowly for few minutes. Season with salt and pepper.
RETURN TO THE CHICKENRemove the chicken breast from the fry pan, butterfly and slice, seasoning with salt and pepper as required. Return the pieces to the same fry pan and cook for a minute, then add the Barilla Red Wine and Garlic sauce.
COMBINE AND SERVE
Add the mushrooms to the fry pan with the chicken and sauce in it, and simmer for 5-6 minutes, or until soft and cooked through. Serve with greens.