Sautéed Chicken And Mushrooms

- 2 Tablespoons of cooking oil (the best recommended cooking oil is the sunflower oil or rape seed oil)

- 8 numbers of chicken thighs or chicken drumstick

- 25g of butter

- 2 number of crushed garlic

- 1 number of onions that had been sliced

- 175g of sliced mushrooms

- 2 tablespoons of dried breadcrumbs

- 2 tablespoons of chopped parsley leaves

- 2 number of red peppers, cored, deseeded and thinly sliced

- 2 number of yellow peppers, cored, deseeded and thinly sliced

- 2 tablespoons of vinaigrette dressing

- Salt and pepper for taste

Methods

- Heat the oil in the saucepan for about 1 minutes.

- Put the chicken thighs or the chicken drumstick and cook it until the chicken is brown.

- Put some salt and pepper for an extra taste.

- Set the heat to the lowest heat and let the chicken to cook for about 10 minutes.

- Set aside the chicken on a place after the chicken is fully cooked.

- Using the same saucepan, heat the saucepan up and put the butter.

- Put the crushed garlic, onions and mushrooms as soon as the butter melted and at that time, put the heat to the highest level

- Fry over for about 5 minutes and then put the breadcrumb, chopped parsley and the cooked chicken into the saucepan.

- Keep stirring the chicken until the chicken is heated for about 2-3 minutes.

- Toss the red and yellow pepper with the vinaigrette and arrange then on the serving plate.

- Place the chicken on the peppers and serve at once, topped with the sautéed mushrooms.

Note

- This recipe serves for 4 people.

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