Name: Pane e Vinos POLLO FUNGHI Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 pieces Chicken breast; 200 grams Seasonal mushrooms (e.g., cremini, shiitake, or button); 150 ml Marsala wine; 2 tablespoons Olive oil; 1 tablespoon Butter; 2 cloves Garlic, minced; 1 piece Shallots, minced; to taste Salt; to taste Black pepper

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Local Chicken Breast Sautéed with Seasonal Mushrooms, Marsala Wine, Potato Puree

Season the chicken breasts with salt and black pepper on both sides.

Prepare the Chicken

In a large skillet over medium heat, add olive oil and 1 tablespoon of butter. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side, or until cooked through and golden brown. Remove from the skillet and set aside.

Sauté the Chicken

In the same skillet, add the minced garlic and shallots, sautéing for about 1 minute until fragrant. Add the seasonal mushrooms and cook for another 5-7 minutes until they are tender and browned.

Cook the Vegetables

Pour in the Marsala wine, scraping the bottom of the skillet to release any browned bits. Let it simmer for about 3-4 minutes until the wine reduces by half.

Deglaze with Marsala

Return the chicken to the skillet, spooning the mushroom sauce over the top. Cook for another 2 minutes to heat through. Serve the chicken alongside potato puree.

Combine and Serve

Chicken breast

Seasonal mushrooms (e.g., cremini, shiitake, or button)

Marsala wine

Olive oil

Butter

Garlic, minced

Shallots, minced

Salt

Black pepper

POLLO FUNGHI

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Make POLLO FUNGHI Recipe in just 30m. Local Chicken Breast Sautéed with Seasonal Mushrooms, Marsala Wine, Potato Puree

Pollo Funghi Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions

Prepare the Chicken

Sauté the Chicken

Cook the Vegetables

Deglaze with Marsala

Combine and Serve

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