CHICKEN WITH MUSHROOM AND TOMATO FUSSILI
The nice thing about this simple dish is the use of rose pepper - an often neglected but nice wild-tasting berry - that gives an interesting flavor to the mushrooms. Lemon juice and tomatoes add some acidity and complement the mushrooms in a fine way.
4 servings:
2 chicken fillets
salt, pepper
2 tbsp olive or corn oil
250 g/0,5 lb fussili or tagliatelle
1 onion, chopped
1 garlic clove, crushed
1/2 tbsp fresh rosemary, chopped
8 fresh large mushrooms, e.g. portabello or cepes, sliced
1/2 tbsp rose pepper, crushed finely
lemon juice from 1/2 lemon
2 tbsp cream
8 cocktail or other small tomatoes, quartered
2 tbsp parmesan cheese, grated
nice olive oil, parsley for garnish
Begin by embedding the chicken in salt and pepper and brown its surfaces in a hot pan with some olive oil. Just brown it, don't cook, because now you need to put the chicken in the oven at 180 C/360 F for about 10 minutes, or until it's cooked nice and moist. In the same pan as you had the chicken, add some more oil and on a moderate heat sauté the onion, garlic, and rosemary for 2 minutes. Add mushrooms and rose pepper and cook at a slightly higher temperature for 5 minutes or until the mushroom juices have been released and reduced to just a small volume. Then add lemon juice and reduce it to a small volume. At last, add the cream, let it be hot, then throw in the tomatoes and parmesan cheese. Season with salt and pepper. Serve with cooked fussili and the chicken, garnish with olive oil and parsley.