Chicken in Chanterelle Sauce
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Total: 45 min
·Prep: 15 min
·Cook: 30 min
Chicken in a delicious chanterelle sauce with the addition of fresh parsley – a classic dish that works perfectly all year round, even when chanterelles are only available in season.
Ingredients
4
2 boneless chicken breasts
300 g chanterelle mushrooms
1 tablespoon all-purpose flour
1 small onion
1 clove of garlic
300 ml heavy cream
1 tablespoon butter
oil for frying
salt and pepper
sweet paprika
parsley and cilantro
Preparation
Clean the chicken breasts and cut them into smaller pieces.
Season with salt and paprika, and dust with flour.
Fry in oil in a pan until golden on both sides.
Sprinkle the chanterelles with salt and pour boiling water over them.
Let them drain in a sieve.
Heat some oil in a pan and sauté the chopped onion until translucent.
Add the finely chopped garlic and fry together for a moment.
Add a tablespoon of butter.
Add the cleaned chanterelles.
Fry over medium heat for about 10 minutes, until the mushrooms are golden.
Pour in the heavy cream and stir to combine.
Add the previously fried chicken.
Season with salt, pepper, and paprika.
Simmer over low heat until the sauce thickens.
Cover the pan with a lid and simmer for a few minutes.
Add the chopped parsley and cilantro.
Serve with pasta or rice.
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