Chicken with mushrooms and capers

Napolitan Sauce 

In 3 cups of water, cook tomatoes, onion, and 40 grams of basil for 30 minutes. Add salt and pepper to taste.

Once the cooking is done, blend and strain the mixture to obtain a homogeneous sauce. Simmer for 10 minutes over low heat.

 Green Oil

Take 140 grams of Andaluz olive oil, 200 grams of parsley, and 190 grams of basil. Blend everything and heat until it reaches boiling point. Once ready, let it cool and strain the preparation to obtain green-colored oil.  Andaluz, 200grs de perejil y 190grs de albahaca  licuamos todos y ponemos al.fuego hasta punto de ebullición, cuando este listo dejamos enfriar y colamos la preparación  para obtener  una aceite de color verde

Onion Crisps

Cut 60 grams of white onion into julienne strips, coat them with wheat flour, and fry them to achieve a breaded texture and make them crispy.

Spinach 

In a small pot, bring a cup of water to a boil and add the spinach. Let it sit for 1 minute, then remove—crispy.

Chicken Breast 

Season the chicken breast with salt and pepper to taste. Heat a skillet over medium heat with Andaluz olive oil and cook the chicken until fully done.  Andaluz  ponemos la pechuga hasta asar completa mente

Plating

In a deep plate, add two tablespoons of Napolitan sauce. Create a bed of spinach over the sauce, place the two portions of chicken, and garnish with onion crisps, Pascuali capers, julienne-cut Pascuali mushrooms, and a few drops of green oil to add color to the dish.  pascuali   julianas de champiñones pascualu  y  unas gotas de aceite verde para darle color al plato.

Prepared by: Parmenio Zapata, Chef