Chicken fillet with cream
Instructions
Pass the chicken fillets in flour and saute it in a pan with 20 g of butter and Sage.
Add salt, pepper, wet with wine and let evaporate.
Continue cooking over low heat for 20 minutes, adding a few tablespoons of broth.
Put in a saucepan the butter, Sage and a few mushrooms, after being soaked in warm water.
Add salt, FRY, add the mascarpone then pour the sauce over the chicken, cooking in a pan covered for another ten minutes.
Serve with chopped parsley.
Ingredients and dosing for 4 persons
- 150 g of mascarpone
- 40 g of butter
- 400 g of chicken fillet
- Sage
- 1 glass dry white wine
- Flour
- 30 g of dried mushrooms
- 1 teaspoon of chopped parsley
- Salt
- Pepper