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- 4 chicken breast fillets
- 1/2 onion finely chopped
- 100 g mushrooms, quartered
- 100 g of thistle mushrooms in quarters
- 25 g porcini mushrooms
- 1 sprig of fresh thyme
- 575 g of garlic sauce and Barilla red wine
- 3 garlic cloves, crushed
- 1 pinch of salt and pepper * to taste
- 100 ml of extra virgin olive oil
Soak the dried mushrooms, changing the water twice.
Season the chicken breasts and sauté in a pan with a little oil.
In a different skillet, gently cook the onion, garlic, and thyme with the button and mushrooms in a little oil. Spice with salt and pepper.
Add the porcini mushrooms to your water and cook slowly for a few minutes and set them aside.
Cut the chicken into slices and butterflies, then season and sauté in the pan, then add the garlic sauce and Barilla red wine.
Simmer together with the mushrooms for 5-6 minutes, or until soft and well cooked.
- 2 frying pan
Serve this tasty chicken with green beans, soft polenta, or green salad mix.
If you like the sound of this recipe, you may also like this chicken restaurant.