Braised chicken breast in porcini mushroom sauce

Name: Braised chicken breast in porcini mushroom sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 bag (10 g) dried porcini; 2 Chicken breasts ) (with bone; approx. 300 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 200 g Mushrooms; 750 g Carrots; 250 g Onions; 20 g Butter or margarine; 1/2 bunch flat leaf parsley; 100 g Whipped cream; 2 TABLESPOONS sauce thickener

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 bag (10 g) dried porcini
2 Chicken breasts ) (with bone; approx. 300 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
200 g Mushrooms
750 g Carrots
250 g Onions
20 g Butter or margarine
1/2 bunch flat leaf parsley
100 g Whipped cream
2 TABLESPOONS sauce thickener

Directions

1
Soak porcini mushrooms in 1/4 litre of water. Remove the chicken breast from the bone and cut in half. Rub with salt and pepper. Heat oil in a pan and fry meat well. Clean and wash the mushrooms and fry them briefly.
2
Add the porcini mushrooms with the soaking water and cook over medium heat for about 15 minutes. In the meantime peel, wash and cut carrots into pieces. Peel onions and cut into slices.
3
Heat the fat in a saucepan. Brown carrots and onions in it, add some water, season with salt and pepper. Cover and cook for about 10 minutes. Wash the parsley. Keep something for garnishing.
4
Finely chop the rest. Take the meat out and keep warm. Pour cream into the roast stock and bring to the boil. Stir in sauce thickener and bring to the boil again. Arrange vegetables with the chicken breasts and some sauce on a plate.
5
Garnish with parsley and sprinkle. Remaining sauce extra is enough.