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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."

Source and licence

"Pollo Del Fungo (Chicken with Mushrooms)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pollo_Del_Fungo_(Chicken_with_Mushrooms), revision 4525017), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pollo_Del_Fungo_(Chicken_with_Mushrooms)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4525017

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Cut chicken into sixteen 3x½-inch strips.
  2. Wash and dry mushrooms. Mince the mushrooms until very fine.
  3. Mix flour, ⅔ of the minced mushrooms, salt, black pepper, and a pinch of crumbled rosemary.
  4. Heat a large frying pan with a small amount of oil and a pinch of black pepper.
  5. Roll the chicken strips in the flour mixture and fry.
  6. While the chicken is frying, mix (preferably grind) together the pepper, rosemary, paprika, and salt.
  7. Remove the chicken and set aside.
  8. Deglaze the pan with the wine. Add the spice mix and the remaining mushrooms.
  9. Reduce for a minute or two, then add stock. Reduce to a sauce consistency.
  10. On each plate stack 4 chicken strips and spoon 1–2 tbsp of sauce on top.