Thread: Chicken in chestnut mushroom sauce

Chicken in chestnut mushroom sauce



meat:
chicken fillets (about 300 - 400 g)
salt and freshly ground pepper
1 tablespoon butter

sauce:
200 g of chestnut mushrooms
1 tablespoon white vine vinegar
100 ml chicken broth or a stock cube diluted in 100ml water
200 ml whipping cream 30% (double cream)
3 tablespoons chopped parsley

Put mushrooms on the strainer and rinse briefly under a strong stream of cold water, put on a kitchen cloth and dry then cop it into cubes .
Preheat oven to 190 degrees C.
Clean the chicken breast and season with salt and pepper.
In a large skillet or a frying pan heat the butter, add the fillets and cook for 3 minutes on each side on a lightly golden brown. Transfer to a small casserole dish and put in the oven for 15 minutes.
In the meantime, start preparing the sauce.
Heat a frying pan, add mushrooms and fry over high heat for 1 - 2 minutes or until cooked (depending on the size of the cubes ) while stirring. Season with salt and pepper.
Add white wine vinegar and bring to a boil over high heat. After 2 minutes of cooking pour the broth(stock) and cook for greater heat for about 4 - 5 minutes until the sauce formed significantly reduce (a few tablespoons).
After a while, pour the cream and bring everything to boil . Add 2 tablespoons parsley and cook the sauce for a minute on high heat until sauce thickened. If desired, season with salt and pepper.
serve with potatoes or pasta