Who knows why the home cooking of the 1970s and 1980s was of a legendary heaviness, but this recipe was constantly replicated by my grandmother when she had her grandchildren for lunch and, poor things, this happened very often, above all because we lived in the same building.
I must say that the sweetness of the cream makes the dish pleasing to children or at least made it so for my greedy cousins and me when we were little.
Granny Irene's chicken with mushrooms and cream
- Preparation time: 30 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 4 slices of chicken breast
- 300 gr or 10 oz of Champignon mushrooms
- Flour
- 1 clove of garlic
- 110 gr or 4 oz of milk cream
- Extra virgin olive oil
- 1 bunch of chopped parsley
- Salt and pepper to taste
- Instructions
- Beat the slices with a meat mallet to make them thin enough. Lightly flour them.
- Wash the mushrooms and cut them minutely.
- In a pan with some oil cook the finely chopped mushrooms over high heat for a few minutes. Sprinkle with chopped parsley and turn off the heat.
- In another pan with oil, brown the slices of chicken breast on both sides with a poached garlic. Add the cooked mushrooms and the milk cream. Cook for a few minutes until the sauce is no longer liquid but creamy. Salt and pepper.
Tips to ensure the success of the dish:
- Always use the meat tenderizer to make the meat tender. It is not a disposable step.
- The meat must be floured when it is not too moist or wet to avoid creating a thick layer of breading. For this reason, it is always advisable to dry the meat first with a paper towel.
