Pollo del Fungo (Chicken with Mushrooms)

Ingredients

• 400 gChicken breast
• 60 gMushroom
• 60 gFlour
• 1.2 gPepper
• 0.5 gRosemary
• 1.2 gLemon pepper
• 0.3 gBell pepper
• 0.3 gSalt
• 60 mlWine
• 120 mlChicken broth
• 13.8 gOlive oil

Instructions

1. 1

   Prepare

   • Pat the chicken breast dry and cut into 16 strips (about 3 x 0.5 in each).
   • Clean the mushrooms and finely mince them (set aside one third of the minced mushrooms).
2. 2

   Coating and dredging

   • Mix flour with about two thirds of the minced mushrooms, 0.15 g salt, 0.8 g ground black pepper and 0.2 g dried rosemary in a bowl.
   • Roll the chicken strips in the flour mixture so they are evenly coated.
3. 3

   Fry

   • Heat a large frying pan, add 1 tbsp oil (15 ml) and warm. Add a pinch of black pepper (about 0.1 g).
   • Fry the coated chicken strips in batches over medium heat until golden on both sides (about 3–4 minutes per side). Remove and keep warm.
4. 4

   Spice mix and sauce

   • While frying, mix the remaining spices (0.4 g black pepper, 0.3 g lemon pepper, 0.3 g paprika, 0.15 g salt, 0.3 g rosemary).
   • Deglaze the pan with the wine (60 ml) and add the spice mix and the remaining minced mushrooms (20 g).
   • Bring briefly to a boil, then add the chicken stock (120 ml). Reduce until the sauce thickens (1–3 minutes). Adjust seasoning to taste.
5. 5

   Serve

   • Stack 4 chicken strips per plate.
   • Spoon 1–2 tbsp of sauce over each stack and serve immediately.