Chicken escalopes with shaggy ink caps

Chicken escalopes with shaggy ink caps

Scaloppine di pollo con funghi

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
400g young shaggy ink cap mushrooms
4 skinless, boneless chicken breasts
plain flour, for dusting
85g butter
4 tablespoons olive oil
75ml medium sherry
4 tablespoons dill leaves, roughly chopped
1/2 lemon, juiced
salt
pepper

Method

  1. Clean and trim the mushrooms.
  2. Cut the chicken breasts into 4 pieces each, and beat them out between pieces of cling film until thin. Dust the pieces with flour and fry on each side in a pan in the hot butter and oil until brown. Remove the chicken and set aside.
  3. In the same pan, fry the mushrooms for a few minutes. Add the Sherry and fry for a few minutes to evaporate the alcohol. Add the chicken again, along with any juices that have collected on the plate, and cook for a little longer to let the flavours amalgamate and the chicken finish cooking. Add the dill, lemon juice and salt and pepper to taste.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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