FRIJE

Instructions

• 1.   In a sauté pan, melt 25 g of butter with 3 tablespoons of peanut oil; add the shallots, garlic, porcini mushrooms soaked in warm water for 30 minutes, rinsed and drained. Season with salt and pepper.
• 2.   Let it sweat, then gently brown over low heat for 10 minutes.
• 3.   Deglaze with white wine or alcohol and let it reduce until it evaporates. Reduce the heat and add the Gorgonzola cheese in small cubes; let it melt over low heat while stirring constantly. Once fully melted, pour in the cream, stir to combine everything. Turn off the heat.
• 4.   In another sauté pan with oil and butter, sauté the sliced chicken for 10 minutes, seasoned with salt and pepper, until it takes on color.
• 5.   Add the chicken with any cooking juices deglazed with white wine to the previous preparation.
• 6.   Let it heat for a few minutes and serve with rice or gnocchi.

Nutritional information *