Tired of the usual dry chicken breast? Here is the perfect recipe for the creamiest and tastiest escalopes ever.
Step 1 of 4: Dredge the chicken on both sides in flour and shake off the excess.
Step 2 of 4: Melt a knob of butter in a pan, and when it is very hot add the chicken slices and brown them on both sides until nicely golden.
Step 3 of 4: Set the chicken aside, add the sliced mushrooms, season with salt, pepper, and parsley, and cook through.
Step 4 of 4: Put the chicken back in the pan, add a small cup of milk or hot water, a pinch of flour, and cook for another 5-7 minutes over high heat until the sauce has thickened.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Gluten and Milk
| Average values | Per serving248 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,487 kJ355 kcal | 601 kJ144 kcal |
| Fat | 27.03 g | 10.92 g |
| of which saturated fatty acids | 10.07 g | 4.07 g |
| Carbohydrates | 3.74 g | 1.51 g |
| of which sugars | 3.74 g | 1.51 g |
| Fibre | 1.73 g | 0.7 g |
| Protein | 22.87 g | 9.24 g |
| Salt | 0.12 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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