Chicken with Wild Mushroom Cream Sauce over Pasta
Author/ Συγγραφέας: Katerina
- 700 gr. / 1.5 lb chicken breasts, boneless, skinless, cut in pieces
- Flour to coat the chicken
- 2 tbsp olive oil
- 2 cups of wild mushrooms (I used dried porcini and morels soaked in hot water for half an hour)
- 1 onion, sliced
- 2 cups chicken stock
- 1 cup sliced red peppers
- 1 cup sour cream
- 2 tbsp chopped parsley
- ¾ cup dry white wine
- 1 tsp salt
- ½ tsp garlic powder
- ¼ tsp Hungarian paprika
- ½ tsp Italian herbs
- ¼ tsp poultry seasoning
- 400 gr. / 14 oz. penne
- Boil pasta according to your liking and set aside.
- Coat the chicken with flour.
- In a skillet over medium/high heat, pour the olive oil and add the mushrooms, peppers and onions.
- Sauté until the onions become transparent and then throw the chicken.
- When it starts to take color add the wine and sauté until it remains half.
- Add the stock, the herbs and spices except the parsley and when it starts to boil reduce the heat and let simmer for half an hour.
- Add the sour cream and heat for five minutes.
- Sprinkle with parsley and serve over pasta.
Recipe adapted from Campbell's Kitchen
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/chicken-with-wild-mushroom-cream-sauce-over-pasta/
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