Pollo cremoso ai funghi

Ingredienti

• 2 large boneless and skinless chicken breasts ( sliced into 4 thin cutlet)
• salt and pepper to taste
• 1/4 cup all-purpose flour
• 2 tablespoons oil
• 2 tablespoons butter
• 8 ounces cremini mushrooms (or white [sliced])
• 1/4 teaspoon Italian seasoning
• 3 cloves garlic (minced)
• 1/2 cup chicken stock
• 1 cup heavy cream
• 1/4 cup parmesan cheese (grated)
• Salt and pepper to taste (to taste)
• Fresh herbs (to garnish)

Preparazione

1. 1

   Season the chicken cutlets with salt and pepper. Then dredge them in flour.

2. 2

   Heat the oil in a large skillet over medium-high heat. Add chicken to the pan and cook for 4 to 5 minutes per side until golden brown. Remove the chicken from the pan to a plate and set aside.

3. 3

   Add the butter to the pan, leave to melt, then add the sliced mushrooms, Italian seasoning, salt, and pepper.

4. 4

   Cook the mushrooms stirring occasionally, until all the water is cooked off and the mushrooms have a golden brown edge.

5. 5

   Stir in the minced garlic and cook for about 30 seconds.

6. 6

   Add the chicken stock, scraping up any stuck bits to the bottom of the pan. Give it a good mix and bring it to a boil, then reduce the heat and let it simmer until the sauce is reduced by half and thickened (about 3-4 minutes).

7. 7

   Whisk in the cream and parmesan and adjust salt and pepper if necessary.

8. 8

   Return the chicken to the skillet and leave it for another 5 minutes in the sauce or until it is well-cooked and thickens.

9. 9

   If desired, garnish with fresh herbs before serving (parsley, basil, or chives).