Chicken Fillet with Mushroom Sauté

by Editorial Staff

Chicken fillet is fried in a pan and served with mushrooms, pepper and spinach sauté.

Ingredients

  • Olive oil – 2 tbsp
  • Skinless chicken fillet – 4 halves (120 g each)
  • Salt and black pepper
  • Champignon mushrooms (cut into quarters) – 450 g
  • Bulgarian red pepper (diced) – 1 pc.
  • Garlic (finely chopped) – 2 cloves
  • Dry white wine – 1/2 cup
  • Spinach leaves – 2 bunches (about 8 cups)

Directions

  1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle the chicken fillet with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Place the fillet halves in a preheated skillet and cook for about 5-7 minutes on each side. Transfer the fried fillet to a plate.
  2. Leave the pan over medium-high heat, add the remaining oil, add the mushrooms, peppers, and cook, stirring occasionally, for about 3 minutes. Add garlic and wine to the pan, cook until the liquid evaporates completely, 3-4 minutes.
  3. Add spinach to the pan, sprinkle with 1/2 teaspoon of salt and the same amount of pepper, mix well.
  4. Serve the chicken cutlets with mushroom sauté.

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