SERVING
for 3 persons
NUTRITIONAL VALUE (per portion)
335,2 kcal
35,9g protein
15,1g fat
13,2g carbohydrates
INGREDIENTS
400g boneless chicken breast
500g fresh brown champignons
3 tablespoons extra virgin olive oil
1 large yellow or white onion
3 large garlic cloves
sea salt, freshly ground black pepper
leaves of one fresh rosemary sprig (washed and chopped)
1 tablespoon tomato paste
150ml dry white wine
250ml chicken broth
15g fine rice flour
fresh parsley (washed and chopped)
PREPARATION
- Wash the mushrooms and remove the stem (which you discard or use in some other recipe). Put a tablespoon of oil in a non-stick pan, heat it and add the champignons, with the bottom facing up. Add salt to the mushrooms and let them cook at a higher temperature for a little less than 10 minutes.
- Peel and mince the onion and garlic. In a large pot, combine a tablespoon of oil, the onion, a pinch of salt and cook until the onion becomes translucent. Add garlic and cook a little longer. Add the diced chicken and the remaining oil. Season the chicken with salt and pepper, add the rosemary and cook until the water evaporates (about 5 minutes).
- Take the mushrooms out of the pan and cut them into equal-sized pieces. Then put them (along with the juice) in a pot with the chicken. Add also black pepper, tomato paste, wine, and broth. Cook for another 15 minutes in an uncovered pot, stirring occasionally. Mix the flour with two spoons of cold water, add to the pot, stir well and bring to boil. Taste the dish when cooked and season again if necessary. Divide into three parts and sprinkle with parsley.
NOTES
– We can also make a stew with another type of mushroom.
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