Chicken in Mushroom Parmesan Sauce

by Editorial Staff

Tender chicken in a deliciously aromatic thick sauce will appeal to any gourmet! The dish does not take long and is easy to prepare, and will be a great idea for dinner or lunch.

Cook: 35 mins

Servings: 3

Ingredients

  • Chicken Thighs – 3 Pieces
  • Mushrooms – 200 Grams (porcini and champignons)
  • Spinach – 100 Grams (I have a freeze)
  • Garlic – 1 Clove
  • Wheat flour / grade – 1 Art. the spoon
  • Olive oil – 1
  • Butter – 1
  • Cream – 200 Milliliters (10-15% fat)
  • Broth – 150 Milliliters (chicken or mushroom)
  • Parmesan – 1/2 Cup (grated, more)
  • Black Pepper – To taste

Directions

  1. Rinse chicken thighs and dry well. Heat olive oil and fry the thighs on both sides until blush. Reduce heat and fry, turning, until chicken is done.
  2. Remove the chicken to a warm place and fry the chopped mushrooms in a skillet.
  3. After laying out the mushrooms, add butter and finely chopped garlic to the pan. Stir lightly, add and brown flour, stirring constantly, until light cream color. Pour in the cream and broth, mix well and cook the sauce for 3 minutes. Add spinach and season with salt and pepper to taste. Stir well and add the grated Parmesan.
  4. Stir the sauce again and dip the chicken thighs into it. Warm up for a couple of minutes, turning over.
  5. Serve the thighs hot, garnished with pasta and sprinkle generously with sauce.

Bon appetit!

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