Frango com molho de cebola e prosecco

Ingredientes

• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 5 cloves garlic (roughly chopped)
• 1 medium yellow onion
• 1 cup VOVETI prosecco
• 1 pound boneless (skinless chicken breast)
• 1/2 cup + 2 tablespoons chicken stock
• 1 sprig rosemary
• 1 large zucchini (chopped into chunks)
• 1 large carrot (chopped into chunks)
• 1 cup button mushrooms
• salt and pepper to taste

Modo de preparo

1. 1

   In a deep pan over high heat, add 1 tablespoon olive oil and butter. When the butter has melted, add chicken and sautee until cooked through. Set aside on a plate.

2. 2

   Add garlic and onions, lower heat to medium and cook for 5 minutes, or until onions have softened and are translucent.

3. 3

   Add Voveti prosecco, stir well to deglaze the bottom of the pan and bring to a boil. Add chicken, lower to a simmer, cover and cook for 10 minutes.

4. 4

   Remove chicken and save on a plate. Add chicken stock and rosemary to the onion mixture and bring to a boil. Lower heat to a simmer, cover and cook for 5 minutes.

5. 5

   Remove rosemary and transfer onion mixture to a blender, add remaining 2 tablespoons chicken stock and puree until smooth. Set aside.

6. 6

   Meanwhile in another pan over high heat, add remaining 1 tablespoon olive oil, zucchini, carrots and mushrooms. Cook until vegetables are tender but still yield a little crunch (about 5-7 minutes). Season with salt and pepper.

7. 7

   Transfer all the ingredients in a large bowl and toss well. Serve.