1/2 cup of chicken broth
1/3 cup of chopped fresh parsley
1/4 cup of white wine
5 tablespoons of unsalted butter
2 tablespoons of grated Parmesan cheese
1/2 tablespoon of all-purpose flour
250g of shiitake and shimeji mushrooms
100g of boneless, skinless chicken breast
6 slices of Italian bread with 1cm thickness
2 fillets of anchovies
1 small onion finely chopped
1 clove of garlic minced
Salt and black pepper to taste
1/2 cup of chicken broth
1/3 cup of chopped fresh parsley
1/4 cup of white wine
5 tablespoons of unsalted butter
2 tablespoons of grated Parmesan cheese
1/2 tablespoon of all-purpose flour
250g of shiitake and shimeji mushrooms
100g of boneless, skinless chicken breast
6 slices of Italian bread with 1cm thickness
2 fillets of anchovies
1 small onion finely chopped
1 clove of garlic minced
Salt and black pepper to taste
1
Cut the chicken into cubes
2
In a pan, melt half of the butter and fry the chicken until golden brown
Remove from heat and reserve
3
Clean the mushrooms and cut them into thin slices
Add to the same pan with the remaining butter, onion, garlic, and anchovies
Cook over high heat for three minutes or until the liquid evaporates
4
Add salt, pepper, wine, reserved chicken, and flour
Mix well and let simmer for five minutes or until the sauce thickens
Remove from heat and reserve
5
Butter another pan with oil, warm it up, and toast the bread slices
Arrange on a large plate and spoon the reserved sauce over each slice
Sprinkle with parsley and Parmesan cheese, and serve immediately.
