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Pan-Fried Chicken with Chiodini Mushrooms


25 min.


  • 200g. of pioppini mushrooms

  • 300g. of chicken fillets

  • 2 tablespoons of flour

  • corn seed oil

  • 1 small onion

  • 1 clove of garlic

  • Parsley

  • Salt

  • Pepper


  1. Finely shop the onion, brown it in a saucepan with the oil and the crushed garlic clove

  2. Clean and wash the mushrooms, scald them in lightly salted boiling water for 3-4 minutes

  3. Drain them and add them to the sauté

  4. Salt and leave to flavor for a few minutes

  5. Add the coarsely chopped peeled tomatoes and cook for about 10 minutes

  6. Cut the chicken fillets into strips, flour them and brown them in a non-stick pan with two tablespoons of oil

  7. Salt and pepper them to your liking

  8. Add them into the tomato, leave to flavour for a few minutes, then sprinkle with the chopped parsley

  9. Variation: you can use the other varieties of mushrooms, depending on the availability, such as pleurotus, champignons, chanterelles, porcini or a mixture of these

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