Chicken fillet with mushrooms and light pink sauce
Chicken fillet with mushrooms and light pink sauce
4 chicken breasts
2 cups chopped mushrooms
1 cup light cream
1 tablespoon ketchup
1 onion, very finely chopped
2 tablespoons chopped parsley
salt, grain of black pepper, crushed pepper
a little olive oil
Outturn
Put chicken breasts in a nonstick skillet that you have smeared with a little olive oil to cook over low heat. Pour over a few peppercorns. Turn several times to cook evenly. Taking care to stay on the grains of pepper fillets.
In a small pan pour some olive oil (1-2 tablespoons) and throw the chopped onion sotaristei. Since cook for about 3 minutes the onions, add mushrooms and let sotaristoun with the onion for about 10 minutes, covered pot. Then add salt and pepper and cream. Stir constantly until it begins to thicken and then add the ketchup, the sauce that you get a light pink color. Leave until it thickens a little more sauce and you remove from heat.
Perichynontas Serve each breast with a little mushroom sauce and sprinkle with some chopped parsley. |
