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POLLO AI FUNGHI

CHICKEN WITH SAUTEED MUSHROOMS
​DELICIOUS!!

INGREDIENTS

DIFFICULTY: LOW         PREP. TIME: 20 MIN          COOKING TIME: 20 MIN          SERVINGS: 4          COST: LOW
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1 LB. MUSHROOMS (CHAMPIGNON) THINLY SLICED

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1 CHICKEN BREST, SLICED

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3 GARLIC CLOVES PEALED AND CUT IN HALF OR FINELY CHOPPED

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5 TBLSPOONS EXTRA VERGINE OLIVE OIL

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1 TBLSPOON FINELY CHOPPED PARSLEY

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SALT TO TASTE

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FLOUR, AS MUCH NEEDED

RECIPE

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IN A LARGE FRYPAN, OVER MEDIUM HEAT, PLACE THE OLIVE OIL AND GARLIC

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BEFORE THE GARLIC TURNES BROWN, ADD THE MUSHROOMS AND STIR

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KEEP ON STIRRING OCCASIONALLY, AFTER 5 MINUTES TAKE THE GARLIC OUT IF YOU USED THE WHOLE GARLIC. THE MUSHROOMS WILL HAVE A LOT OF WATER, KEEP ON COOKING AND STIRRING OCCASIONALLY

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WHEN THE WATER COMPLETELY EVAPORATED AND THE MUSHROOMS STARTED TO BROWN, ADD THE PARSLEY AND SALT.

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TAKE THE MUSHROOMS OUT OF THE FRYPAN AND SET A SIDE

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IN A SMALL BOWL PUT THE FLOUR, AS MUCH AS YOU THINK YOU WILL NEED TO FLOUR THE CHICKEN

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IN THE SAME FRY PAN WHERE YOU COOKED THE MUSHROOMS, ADD A LITTLE MORE OLIVE OIL AND PLACE THE CHICKEN. COOK OVER MEDIUM HEAT.

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WHEN GOLDEN BROWN AND COOKED ON ONE SIDE, TURN THE CHICKEN OVER AND COOK.

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WHEN THE CHICKEN IS READY ADD THE MUSHROOMS AND COOK 1 OR 2 MORE MINUTES

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SERVE HOT

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  • recipes
    • NEWS
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    • Easter Recipes
    • Carnival recipes
  • About
  • Blog
  • VIDEO RECIPES