Polio Con Funghi Recipe
Ingredients
| Chicken breasts | 4 Pound, split | |
| Pepper | 1 Pinch | |
| Flour | 4 Ounce | |
| Salt | 1⁄2 Teaspoon | |
| Oil | 2 Ounce | |
| Butter | 2 Ounce | |
| Mushrooms | 1 Pound, sliced | |
| Chicken stock | 1 Cup (16 tbs) | |
| Lemon | 1 , juiced | |
| White wine | 1 Cup (16 tbs) | |
| Nutmeg | 1⁄4 Teaspoon | |
| Heavy cream | 6 Ounce | |
| Parsley | 1 Tablespoon, chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 5091 Calories from Fat 2101
% Daily Value*
Total Fat 237 g365%
Saturated Fat 95.3 g476.6%
Trans Fat 0 g
Cholesterol 362.2 mg120.7%
Sodium 1437.2 mg59.9%
Total Carbohydrates 129 g42.9%
Dietary Fiber 11.1 g44.4%
Sugars 14.6 g
Protein 585 g1170.2%
Vitamin A 104.1% Vitamin C 126.1%
Calcium 24.3% Iron 56.3%
*Based on a 2000 Calorie diet
Directions
Heat the oil and butter in a large frying pan and cook the chicken until well browned all over, about 7-10 minutes.
Lower the heat and continue to cook the chicken for another 20-30 minutes, turning occasionally until chicken is evenly cooked and tender.
Remove to a heated platter and keep warm.
To the same pan, add the mushrooms and a little more butter if necessary, and cook for 5 minutes.
Add the stock, lemon juice and wine, and boil vigorously for 2 minutes, scraping any bits from the bottom of the pan.
Lower the heat and stir in the nutmeg and cream, then continue to cook until sauce has thickened slightly.
Pour over chicken and serve sprinkled with parsley.
Chef
