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
2 boneless chicken breasts
300 g chanterelle mushrooms
1 tablespoon all-purpose flour
1 small onion
1 garlic clove
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, paprika, dust with flour, and fry in oil on a pan until golden on both sides.
Thoroughly clean the chanterelle mushrooms. The best way is to sprinkle them with salt, pour boiling water over them, and let them drain in a sieve to avoid absorbing too much moisture.
Heat some oil in a pan and sauté the chopped onion until translucent. Add finely chopped garlic and fry together for a moment.
Add a tablespoon of butter, then the cleaned chanterelles. Fry over medium heat for about 10 minutes, until the mushrooms brown.
Pour in the heavy cream and stir the ingredients together. Then add the previously fried chicken fillets.
Season with salt, pepper, and paprika, and simmer over low heat until the sauce thickens. Cover the pan with a lid and simmer for a few minutes.
Finally, add chopped parsley and cilantro.
Serve the chicken in chanterelle sauce with pasta or rice.