Meat dishes

Chicken fillet chops in wine-mushroom sauce

Chicken fillet chops in wine-mushroom sauce very tasty and bright. Prepared quickly.

The original and tender taste of chicken fillet combined with wine sauce will not leave anyone indifferent. Everyone who tries this dish will be satisfied and full.

Ingredients for cooking chicken fillet chops in wine-mushroom sauce

Cooking chicken fillet chops in wine-mushroom sauce

Pour 500 ml of wine over the dried mushrooms and bring to a boil over high heat. Reduce the heat and evaporate for 6-8 minutes so that the volume is reduced by half.

While the wine is boiling, cut the chicken fillet so that you can make chops from the pieces. Place the chops between two layers of cling film and gently pound them to a thickness of 1.5 cm. Transfer the chops to a bowl, add salt and pepper to taste. Leave for 15 minutes.

Strain the wine through a fine sieve, carefully squeezing the mushrooms. Return the wine to the container, add the broth and bring to a boil over high heat. Cook over medium-high heat for 10-12 minutes, or until about 300ml of liquid remains.

Sift the flour into a plate. Place the wire rack over the baking sheet. Coat the chops in flour, shaking off excess flour thoroughly. Place the breaded chops on the wire rack. Heat the oil in a large skillet over medium-high heat. Fry the chops for 2-3 minutes on one side, turn and fry for 2-3 minutes on the other side until golden. Transfer the finished chops to a wire rack.

Cut the breast into small cubes and fry over moderate heat, stirring often, in the same pan, until crispy. Add the champignons, cut into 4 parts, increase the heat to medium-high and cook until the liquid from the mushrooms evaporates and they are browned. Transfer the mushrooms and breast to a container. Add a little oil and thinly sliced ‚Äč‚Äčonion to the pan. Cook for 1 minute, then add tomato paste and finely chopped garlic. After a minute, add the boiled wine and the remaining wine (50 g), lemon juice and finely chopped oregano leaves and mushrooms with a breast, which we transferred to a container.

As soon as the sauce boils, put the chops in it. Heat for a couple of minutes, then turn over and cook for another minute. Transfer the chops to a plate. Remove the pan with the sauce from the stove and stir in the butter cut into pieces. Season with salt and pepper to taste.

Pour the sauce over the chops and serve immediately.

Chicken fillet chops in wine-mushroom sauce are ready!

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