For ➍400 g chicken fillet, sliced
4 tbs balsamico vinegar
2 garlic cloves
6 tbs olive oil
salt & pepper
1 small heart of rucola
lemon juice
150 g oyster mushrooms
Slice the oyster mushrooms*. Make a marinade of 3 tbs of balsamico vinegar, 2 tbs of olive oil, pressed garlic, salt and pepper. Put the chicken slices in the marinade for 10 m.
Heat the rest of the oil in a wok. Stir-fry the mushrooms until golden brown.
Remove from the wok. Stir-fry the chicken for 5 m.
Add the mushrooms. Stir-fry for 1 m.
Glacé with 1 tbs of balsamico vinegar.
Divide the rucola on the dishes. Sprinkle with some lemon juice and oil. Add the chicken and mushrooms.
Serve with warm bread.
Heat the rest of the oil in a wok. Stir-fry the mushrooms until golden brown.
Remove from the wok. Stir-fry the chicken for 5 m.
Add the mushrooms. Stir-fry for 1 m.
Glacé with 1 tbs of balsamico vinegar.
Divide the rucola on the dishes. Sprinkle with some lemon juice and oil. Add the chicken and mushrooms.
Serve with warm bread.
*Or leave the oyster clusters complete and bake mildly for 15 m. Sprinkle with bread crumbs when done.
Read a similar mushrooms for chicken recipe.
