Chicken fillet with mushroom pesto sauce

Name: chicken fillet with mushroom pesto sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g mushrooms; 0,75 dl dry white wine; 50 g butter or margarine; 20 g flour; 0,5 l milk; 2 cloves garlic; 5 tablespoons green pesto; 5 tablespoons Bulgarian yogurt; 5 tablespoons grated mature cheese; salt; pepper; 4 chicken fillets `approx. 125 g each; 2 twigs parsley

A tasty Italian recipe. The main course contains the following ingredients: poultry, mushrooms, dry white wine, butter or margarine, flour, milk, garlic, green pesto, Bulgarian yoghurt, grated cheese, salt, pepper, chicken fillets (approx. 125 g each) and parsley.

Ingredients

Kitchen Stuff

paper towel

Directions

Mushrooms with kitchen paper and cut into quarters. Cover in pan mushrooms with wine covered in about 5 minutes, gently boil, stirring occasionally. Melt 20 g of butter in saucepan. Stir in flour and simmer for 30 seconds with stirring. Add the drizzle for a dash of milk. Continue stirring until bound sauce is formed. Take a pan of fire. Peel the garlic and press the top of the sauce. Pesto through it. Remove mushrooms from the water and stir in sauce with yoghurt and cheese. Season the sauce with salt and pepper.
Sprinkle chicken fillets with salt and pepper. Heat the remainder of butter in frying pan and fry chicken breasts for about 10 to 15 minutes until browned and half baked. Meanwhile, gently heat the mushroom sauce through and through. Preheat four plates. Place chicken on hot plates and add sauce. Parsley above it. Serve with (green) ribbon macaroni and fresh salad.