Mushroom Chicken Saute Recipe
You can make this very practical, satisfying and nutritious dish with the ingredients you have at hand, and turn it into an invitation meal with various salads, rice or favorites and serve it even in the corner. Bon Appetit !
Ingredients:
For 4 people
🕐 Preparation: 10 min.
🕐 Cooking: 20 min.
| Chicken Breast (Flaked) | 500 | Grams | ||
| Champignon | 400 | Grams | ||
| Tomato | 1 | Qty | ||
| Green Pepper | 2 | Qty | ||
| Olive Oil | 3 | Tbsp | ||
| Red Capia Pepper | 2 | Qty | ||
| Grain Black Pepper (Freshly Ground) | 1 | Tsp | ||
| Thyme (Fresh) | 1 | Sprig | ||
| Rosemary (Fresh) | 1 | Sprig | ||
| Salt | 1 | Tsp | ||
| Water (Hot) | 1 | Cup |
Instructions:
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Clean the mushrooms by rubbing them with a paper towel or peel them with a knife. Pull the handles out. Chop into half moons. (Since mushrooms are a vegetable that absorbs a lot of water, do not make them come into contact with water too much, their flavor will be lost)
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Chop the skinless chicken breast into cubes, approximately 2cmx2cm.
-
Heat the oil in a flat pan and sauté the chicken meats until they change color.
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Add the julienned peppers to the roasted chicken and fry together for three to four minutes.
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Finely chop the mushrooms and add to the chicken. When the mushrooms and chickens have drained, grate the peeled tomatoes and add them to the chickens and sauté for ten more minutes. Add the fresh thyme and rosemary by stripping them from the branches.
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Add 1 glass of hot water to the sauté, close the lid and cook for 15-20 minutes on medium heat.
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When the chicken is cooked, add salt and pepper. Serve your food hot for 10 minutes. This dish can be accompanied by rice or bulgur pilaf and tzatziki. Bon Appetit!
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Note: You can also try the recipe with grilled boneless chicken thigh meat. In this case, the cooking time should be kept shorter.
Chicken
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