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Fried chicken fillet with mushroom sauce and spinach toast

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Fried chicken fillet with mushroom sauce and spinach toast

EVS. 2 teaspoons finely chopped fresh rosemary
Polenta or potatoes
½dlWheat flour
½kgCleaned spinach
1tbspOil
1tspTorn shell of lemon
1½dlMarsala or madeira
2tbspFintsnittede sundried tomatoes
250gMushroom in thin slices
4Udkernede peeled tomatoes into cubes (200 g)
4pcsChicken fillet (500 g)
4Sleek mug or coffee cups

Instructions for Fried chicken fillet with mushroom sauce and spinach toast

To prepare the Fried chicken fillet with mushroom sauce and spinach toast recipe, please follow these instructions:

Turn on the oven at 200 °.

Season the chicken fillets with salt, pepper, lemon peel and possibly. Rosemary and turn them into flour. Step them 2 min. On each side, put them in a refractory dish and finish them in the oven approx. 10 min. Bring mushrooms and sun-dried tomatoes on the forehead and until the mushrooms have taken a little color, add the wine and boil the thin sauce through. Season with salt and pepper.

Spinach tower: Saute tomato card in oil and spice with salt and pepper. Distribute them to mugs or cups. Season the spinach until it falls together, spice it with salt and pepper and spread it over the tomatoes.

Serve the fried chicken fillets with mushroom sauce, spinach and potatoes or polenta

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