Chicken with Mushrooms in Feta Sauce
Main Dishes • Greek
Description
For this sauce, it is best to use a soft variety of feta cheese, such as Parisian Cow. This cheese is not suitable for Greek salad, but it's perfect for the sauce.
Ingredients
- Chicken fillet 2 pieces
- Carrot ½ piece
- Fresh Mushrooms 1 cup
- Olive Oil 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
- Rosé Dry Wine ½ cup
- Feta cheese 2 tablespoons
Step-by-Step Guide
Step 1
Cut the chicken into pieces (if you think the chicken is too dry, you can lightly pound it beforehand), and season with salt. Dice the carrot into small cubes (also onion and garlic, if you are using them). If you have fresh mushrooms (such as champignons), slice them thinly lengthwise.
Step 2
Heat the oil in a deep skillet and sauté the carrot until lightly caramelized (3–5 minutes).
Step 3
Add the mushrooms to the carrot and allow the liquid that forms to evaporate (if the mushrooms are frozen).
Step 4
Add the chicken pieces to the mushroom mixture, stirring to allow them to whiten, reduce the heat, and cover with a lid. Let it sit covered for 3 minutes.
Step 5
Pour the wine into the skillet, add salt and pepper, and simmer covered for another 10 minutes. Check if the chicken is cooked; if not, keep cooking until done. By this time, the wine should have evaporated, leaving only its aroma and color.
Step 6
Remove the lid, push the chicken and mushrooms to the edges of the skillet, creating some space in the center, and place the feta there. Pressing with a spatula, allow the cheese to spread. Mix with the chicken, mashing for 2 minutes to form the future sauce.
Step 7
Before serving, sprinkle with freshly ground fragrant pepper and parsley.
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