Chicken with rosemary and mushrooms
Chicken thigh fillets have tender and naturally juicy meat. It is not difficult to prepare a delicious lunch with the unmistakable taste of rosemary. Don't forget to add a drop of lemon to the sauce at the end of the preparation, the result will be truly delicious.
Ingredients · Servings 2
- 2 skinless chicken thigh fillets
- 130 g mushrooms
- 2 tablespoons butter
- 1 teaspoon olive oil
- salt to taste
- freshly ground pepper
- 150 ml chicken broth
- 200 g sour cream 30%
- 2 sprigs of fresh rosemary
- 1 teaspoon (small) lemon juice
Method · 25 min
- Cut the chicken cutlets into 4-5 larger pieces each, season with salt and pepper. Leave a piece of rosemary for decoration, chop the rest finely. Clean and halve the mushrooms, leave the small ones whole, cut the large ones into thirds.
- Add butter and oil to a heated deep frying pan. Fry the mushrooms until golden brown and set aside on a plate. Add the meat to the pan and turn after a while to brown the other side.
- Add the chopped rosemary and pour in half the stock, reduce the heat and after a while pour in the remaining stock. Return the mushrooms to the pan and pour in the cream. Very slowly, stirring occasionally, let it bubble until the desired consistency and set aside.
- Drizzle with lemon juice and serve with cooked pasta, dumplings or rice; homemade gnocchi is also good.
