Poultry
Chicken in Parmesan Sauce with Sautéed Mushrooms
This recipe from chef Roman Paulus draws on Italian flavours and serves juicy chicken in a Parmesan sauce. Chicken breasts or thighs work best, but turkey or rabbit also make a delicious alternative. You can swap the Parmesan for Cheddar or a blue cheese, and if you have any wild mushrooms, add a few to the sautéed mushrooms with prosciutto. Serve with fresh pasta.
Prep: 1 h
Servings: 4
Energy: 284 kcal per serving
Method
01.
Cut the meat into pieces, season with salt and pepper and fry quickly in a pan with hot olive oil until golden brown.…
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