Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 600 g | chicken breast |
| 300 g | button mushrooms |
| 150 g | Sterilgarda Plain Yogurt |
| 1 | clove of garlic |
| to taste | Extra virgin olive oil |
| to taste | Fresh parsley |
| to taste | Salt |
| to taste | Black pepper |
Preparation
- Clean the mushrooms and slice them.
- Cut the chicken breast into evenly sized bite-sized pieces.
- Heat a drizzle of olive oil in a frying pan with the garlic clove.
- Add the mushrooms and cook for about 8–10 minutes.
- Add the chicken and continue cooking until golden brown and fully cooked through.
- Lower the heat, remove the garlic and add the Sterilgarda Plain Yogurt.
- Stir gently for a few minutes, without bringing the yogurt to a boil, until you have a creamy sauce.
- Season with salt and pepper and finish with freshly chopped parsley.
Start by rinsing the asparagus. Cut them all to the same length and discard the woody, white part. Remove the tips from the entire stem, leaving the top ...
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