Chicken with fried mushrooms

Chicken with fried mushrooms

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

Chicken and veal are common in Italian cooking, and many cuts are beaten, as here, to make them thinner. This makes the cooking time so short that you could almost consider dishes of this nature as ‘fast food’. The egg coating here imparts a distinctive flavour and the mushrooms make it very special.

Ingredients

Quantity Ingredient
4 boneless corn-fed organic chicken breasts, skinned
2 tablespoons plain flour
1 teaspoon parsley, finely chopped
2 eggs, beaten
olive oil, for frying
salt, to taste
pepper, to taste

Mushrooms

Quantity Ingredient
400g cultivated blewits
55g butter
1 garlic clove, finely chopped
2-3 tablespoons Basic stock
or 2-3 tablespoons water
1 tablespoon parsley, chopped

Method

  1. Clean the mushrooms, and quarter them if large.
  2. Melt the butter in a frying pan, then add the garlic. Fry for a few seconds.
  3. Add the mushrooms and sauté for 8–10 minutes. Add the stock or water, some salt and pepper, and the parsley.
  4. Meanwhile, prepare the chicken breasts. Flatten them with a meat cleaver to obtain large escalopes 1 cm thick. Dip them in the flour and coat all over. Add the herbs and some salt and pepper to the beaten eggs.
  5. Dip the floured breasts in the egg mixture, then shallow-fry in a pan with a little oil. Brown on each side and serve with the mushrooms, and some potato chips if you like.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again