Argentinian Chicken Milanesas with Mushroom Sauce (Milanesas de Pollo al Champiñón)
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
Speaking of the sauce, it can be served, in summer, as an optional extra. Those who want a duvet of cream and mushroom billowing out over their chicken can have one, while the others can have the milanesa plain, alongside cooked peas or a dressed salad. It's one of our favourite dishes now - real, Argentinian comfort food.
Chicken Milanesas with Mushroom Sauce
2 chicken breasts
75g Panko breadcrumbs
1 egg, beaten
2-3 tbsp plain flour
pinch of salt and black pepper
For the sauce:
250g chestnut mushrooms
1 tbsp plain flour
salt and pepper
250ml double cream
pinch of caster sugar
Cut the chicken breasts in half. Lay each one between two sheets of cling film and bash it - gently though - with a rolling pin until it's pretty much flattened. Once all the chicken has been flattened, dip in the flour, then the beaten egg and finally in the breadcrumbs. Set to one side, while you prepare the sauce.
Slice - or quarter - the chestnut mushrooms (your choice) and tip them in a bowl, along with the juice from the lemon. Give them a stir and leave for 5 minutes. Next, melt the butter in a small frying pan and tip in the lemony mushrooms. Fry gently for about 5 minutes, or until softened. Add the flour and stir well. Season with a pinch of salt and black pepper and then stir in the double cream, mixing well on the heat to form a thickened, creamy sauce. Taste, and add a pinch of sugar to sweeten, stirring again, and adding more salt and pepper if you think it needs it.
Turn the heat down on the sauce and let it just keep warm while you cook the chicken. Heat a little olive oil in a frying pan and fry the milanesas on a medium heat, for about 4 minutes per side, until cooked in the middle. Serve the milanesas on a plate, with the sauce spooned over the top.