Tender chicken bites with sautéed mushrooms, enhanced by truffle pearls for an intense, aromatic flavor.
Videoricetta
Ingredienti
- 400 g chicken breast, cut into bite-sized pieces or strips
- 250 g button mushrooms (or mixed mushrooms)
- 1 garlic clove
- 1 fresh chili pepper (optional)
- Parsley or aromatic herbs to taste
- Flour, as needed for coating the chicken
- Extra virgin olive oil
- A knob of butter (optional)
- Salt and pepper
- 1/2 glass white wine (optional)
- Atmosphere Truffle Pearls with Balsamic Vinegar of Modena Andrea Milano
Procedimento
1. Cut the chicken into even pieces, season with salt and pepper, lightly coat with flour and shake off the excess.
2. Heat a drizzle of olive oil with the garlic and chili pepper in a pan. Add the sliced mushrooms and sauté over medium-high heat until golden. Season with salt.
3. Add the floured chicken to the same pan and brown well on all sides. If desired, deglaze with white wine and allow it to evaporate.
4. Add the mushrooms back to the chicken and cook for a few more minutes until the chicken is tender and the sauce creamy. Add a knob of butter or a drizzle of olive oil for a glossy finish.
5. Plate the chicken and mushrooms. Add the truffle pearls on top without cooking them too much, so their aroma is preserved. Finish with parsley or freshly ground pepper.
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Chicken with Mushrooms and Truffle Pearls
Tender chicken bites with sautéed mushrooms, enhanced by truffle pearls for an intense, aromatic flavor.
Ingredienti
- 400 g chicken breast, cut into bite-sized pieces or strips
- 250 g button mushrooms (or mixed mushrooms)
- 1 garlic clove
- 1 fresh chili pepper (optional)
- Parsley or aromatic herbs to taste
- Flour, as needed for coating the chicken
- Extra virgin olive oil
- A knob of butter (optional)
- Salt and pepper
- 1/2 glass white wine (optional)
- Atmosphere Truffle Pearls with Balsamic Vinegar of Modena Andrea Milano
Procedimento
1. Cut the chicken into even pieces, season with salt and pepper, lightly coat with flour and shake off the excess.
2. Heat a drizzle of olive oil with the garlic and chili pepper in a pan. Add the sliced mushrooms and sauté over medium-high heat until golden. Season with salt.
3. Add the floured chicken to the same pan and brown well on all sides. If desired, deglaze with white wine and allow it to evaporate.
4. Add the mushrooms back to the chicken and cook for a few more minutes until the chicken is tender and the sauce creamy. Add a knob of butter or a drizzle of olive oil for a glossy finish.
5. Plate the chicken and mushrooms. Add the truffle pearls on top without cooking them too much, so their aroma is preserved. Finish with parsley or freshly ground pepper.