PAN FRIED CHICKEN BREAST

WITH MUSHROOMS AND RED WINE AND GARLIC SAUCE

Red Wine and Garlic Tomato Sauce

Made with

Red Wine & Garlic
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  • PAN FRIED CHICKEN WITH MUSHROOM AND RED WINE AND GARLIC SAUCE
  • Prep
  • Cook
  • Skill
    Casual


  • 450.2
    Calories
  • 27.15g
    Total Fat
  • 37.02g
    Protein
  • 10.31g
    Total Carbohydrates

Ingredients

Ingredients for 4 people
       
  • 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


Instructions

  • TO START

    Soak the dry porcini mushrooms, changing the water twice.



  • SAUTE THE CHICKEN

    Season the chicken breasts and sauté in a fry pan with a little oil.

  • COOK THE MUSHROOMS

    In 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 CHICKEN

    Remove 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.


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