This meal was super yummy and we highly recommend it!
ALSO, before we travel much further with this virtual backpacking project, I should make clear to you - I have never been a *cook* - by any means! The weekly recipe part of this project is way outside of my comfort zone - I am a real beginner. I figure, however, that a) travel (virtual or in reality) can't be called travel if we aren't enjoying the cuisine, and b) the pandemic is as good a time as any to stretch myself in the kitchen! So, please keep in mind, every time I present a recipe to you, it is certainly the first time I've made it. If you have tips for me - about these recipes - please share them below, and if you are a novice cook as well, I hope you will stick around to learn along with me!
For this recipe, chopping and cooking up the mushrooms was fun and satisfying! I loved watching the mushroom sauce come together and the smells were divine! While I have never visited Albania in person, the smells from this dish transported me to our favorite Mediterranean restaurant back home in the US - the Adriatic Restaurant in Salem, Massachusetts. For that reason, we dedicate this meal to our friends - Vini and Nida Kurti, the lovely and generous proprietors of the Adriatic Restaurant - who originally hail from Albania themselves! Cheers to Vini and Nida, and be sure to visit them at the Adriatic Restaurant if you ever find yourselves in Salem. You will enjoy the best and most delicious possible versions of meals inspired by the Mediterranean coastline!
Now, onto the meal!
CHICKEN FILET WITH CREAMY MUSHROOMS
(Fileto Pule Me Kerpudha Kremoze)
Serves 3
Ingredients:
*3 Chicken Filets
*400 Grams/14 Ounces of Mushrooms, Sliced
*2-3 Tablespoons Olive Oil
*Black Pepper
*Salt
*1 Teaspoon Green Pepper
*1/2 Tablespoon of Flour
*1/2 Glass of White Wine
*1 Tablespoon of Mustard
*Juice of 1 Lemon
*2 Cloves of Garlic
Directions:
Fry the filets in a large frying pan with olive oil and green pepper, until the chicken is well browned.
Set chicken filets aside.
In the same frying pan, sauté the sliced mushrooms; finely chopped gloves of garlic; salt; and pepper. Allow the mushrooms to decrease in volume and toast them well.
Return the filets to the frying pan with the mushrooms and let them cook together in the pan in order to infuse the chicken with the mushroom flavor.
Meanwhile, make a marinade by combining the wine; lemon juice; mustard; and flour. Coat chicken and mushrooms in the marinade and continue to cook together for a few minutes.
Cook together until the sauce has thickened slightly.
Serve warm with Basmati Rice and/or Bread.
Enjoy!
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