SCALOPPINA DI POLLO CON FUNGHI “Chicken Scaloppini with mushrooms”

 

Category:	Pasta
Yield:	2 portions
Nos portion/Portion size:
Preparation Time	10 minutes
Cooking Time	20 minutes
Total time	30 minutes

 

RECIPE
Ingredients	Unit	Gross weight	Net weight
RECIPE
EVOO	ml	30 ml
Mushrooms	g	200 g
Lemon zest	g	5 g

Lemon Juice	g	20 g
Chicken breast	g	400 g
Asparagus	g	200 g
Chopped Parsley	g	20 g
Organic Seven Grain Blend	g	240 g
Salt/Pepper		about
All-purpose flour	g	30 g

METHOD

Season 2 chicken breasts with salt and pepper; dredge in the flour, shaking off excess; heat 20 ml of EVOO in a skillet over med-high, sear chicken 2 min per side and set aside.

In a large nonstick frying pan on medium-high-heat 10 ml of EVOO, add the mushrooms, lemon zest, and lemon juice. Cover and simmer 5 minutes to allow juices to accumulate. 

Add the chicken in the sautéed mushrooms, coating with sauce; simmer 1-2 more min + garnish with chopped parsley.

Boil 4-6 cups water in saucepan; add the asparagus and cook until tender, 4-6 min; drain, drizzle with olive oil and salt/pep; set aside.

In a skillet medium-high Heat warm the grains with 30 ml of salty water for 2 minutes 

Serve the chicken with the mushrooms, the grain and the side of asparagus.

https://open.spotify.com/show/00oD74yEVkXDa7In87Ge1B?si=58cf9ab221684eac