Pollo Del Fungo (Chicken with Mushrooms)
According to the initial recipe contributor, the following is the origin of this dish: "Dining last night at 407 my two friends and I had an incredible appetizer. The restaurant is very good but this dish alone may justify its existence. We asked the waiter what went into the dish and a few minutes later the chef came out. He sat down and was happy to outline the dish for us."
Total Time
35 minutes
Servings
4
400 g chicken breast
3 medium mushrooms
½ cup flour
½ tsp black pepper
¼ tsp rosemary
½ tsp lemon pepper
1 dash hot paprika
1 dash salt
¼ cup white wine
½ cup chicken stock
Cut chicken into sixteen 3x½-inch strips.
Wash and dry mushrooms. Mince the mushrooms until very fine.
Mix flour, ⅔ of the minced mushrooms, salt, black pepper, and a pinch of crumbled rosemary.
Heat a large frying pan with a small amount of oil and a pinch of black pepper.
Roll the chicken strips in the flour mixture and fry.
While the chicken is frying, mix (preferably grind) together the pepper, rosemary, paprika, and salt.
Remove the chicken and set aside.
Deglaze the pan with the wine. Add the spice mix and the remaining mushrooms.
Reduce for a minute or two, then add stock. Reduce to a sauce consistency.
On each plate stack 4 chicken strips and spoon 1–2 tbsp of sauce on top.