Pechuga de pollo con champiñones y appletiser

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Pechuga de pollo con champiñones y appletiser. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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To get started with this recipe, we have to first prepare a few ingredients. You can cook Pechuga de pollo con champiñones y appletiser using 8 ingredients and 6 steps. Here is how you cook it.

Yo la suelo acompañar de papas hervidas o de un arroz blanco. El appletisser es refresco de manzana típico de Canarias. Imagino que en península habrá algo similar.

Ingredients and spices that need to be Make ready to make Pechuga de pollo con champiñones y appletiser:

1. 1 pechuga de pollo fileteada
2. 1 cebolla
3. láminas Champiñones naturales cortados en
4. 1 sobre crema de champiñones Gallina Blanca
5. Aceite
6. Sal y pimienta
7. Vino blanco de cocinar
8. 1 lata appletisser

Steps to make to make Pechuga de pollo con champiñones y appletiser

1. Ponemos parte del sobre de crema de champiñones en un plato medio hondo y pasamos los filetes de pechuga como si los rebozaramos.
2. En una sartén con un poco de aceite pasamos los filetes de pechuga para que se doren un poco ti y reservamos en una cazuela de diámetro grandito.
3. Pochamos la cebolla previamente cortada en juliana en otra sartén con algo de aceite. Y luego la pasamos a la cazuela donde teníamos la pechuga.
4. Los champiñones ponemos cantidad al gusto, podemos pasarlos por un poco del polvillo de crema de champiñones que nos ha sobrado en el plato. Pasamos todo a la sartén y doramos. Una vez hechos van a la cazuela.
5. En la sartén añadimos 1 vaso de appletisser y 1 vaso de de vino blanco. Subimos el fuego hasta que burbujee. Aquí podemos añadir algo de sal y pimienta. Y una vez burbujea pasados 2 o 3 minutos lo pasamos a la cazuela.
6. Finalmente ponemos la cazuela al fuego y llevamos a ebullición, removemos y bajamos el fuego a medio bajo. Pasados unos 7 minutos, apagamos el fuego y tapamos. Y a disfrutarlo.

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