Pollo al Funghi

Name: Pollo al Funghi
Prep time: 10 min
Cook time: 15 min
Yield: 3 to 4 servings
Cuisine: Italian Menu
Ingredients: Chicken Breast Slices — 600g; Button Mushrooms — 300g; Garlic — 1 clove; Plain Flour — 50g; Dry White Wine — 100ml; Olive Oil — 3 tbsp; Fresh Parsley — 10g; Salt — To taste

A comforting staple of traditional Italian trattorias, tender chicken breasts are pan-seared to golden perfection and then gently simmered alongside a generous mixture of earthy, pan-roasted wild mushrooms. Enrobed in a silky, luxurious sauce crafted from double cream, crisp white wine, garlic, and fresh thyme, every succulent bite offers a divine balance of deep savoury depth, delicate herbs, and velvety warmth.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 15 minutes

Servings: 3 to 4

Notes:

Pork escalopes or veal can be substituted for chicken breast slices.

Cremini or wild mushrooms can be used alongside or in place of button mushrooms for a deeper earthy flavour.

Chicken stock can be used instead of white wine for an alcohol-free sauce alternative.

Sauté the Mushrooms
Heat olive oil in a skillet over medium heat, add the garlic clove, and sauté for a minute. Add the sliced button mushrooms, season with salt, and cook for 10 minutes until tender, then remove from the pan and set aside.

Dust and Sear the Chicken
Season the chicken breast slices with salt and dust lightly in plain flour. Heat additional olive oil in the same pan and fry the chicken for 2 to 3 minutes per side until golden brown.

Deglaze and Simmer
Pour the dry white wine into the pan with the chicken and simmer for 4 to 5 minutes until the wine reduces and creates a light sauce.

Combine and Serve
Return the sautéed mushrooms to the pan with the chicken, tossing together over low heat for 1 minute to allow the flavours to combine, then garnish with chopped fresh parsley and serve hot.