Chanterelles in chive cream

Name: Chanterelles in chive cream
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 2 Chicken filets (250 g); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TABLESPOON Oil; 250 g Chanterelles; 1 Shallot; 1 Garlic clove; 1 collar Chives; 150 g ribbon noodles; 200 ml Vegetable broth (instant); 150 g Light cream; 1-2 TABLESPOONS sauce thickener

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

2 Chicken filets (250 g)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TABLESPOON Oil
250 g Chanterelles
1 Shallot
1 Garlic clove
1 collar Chives
150 g ribbon noodles
200 ml Vegetable broth (instant)
150 g Light cream
1-2 TABLESPOONS sauce thickener

Directions

1
Rinse chicken filet, dab dry, season with salt and pepper. Fry in hot oil for about 5 minutes on each side. Clean and wash the chanterelles and let them drain well on a sieve.
2
Peel the shallot and garlic and dice very finely. Wash the chives, dab dry and cut into fine rolls, except for something to garnish. Cook the pasta in boiling salted water for 8-10 minutes.
3
Remove meat from the pan and keep warm. Sauté onion and garlic in the frying fat. Add chanterelles and sauté while stirring. Deglaze with stock and crème légère and bring to the boil. Thicken with sauce thickener and season to taste with salt and pepper.
4
Stir the chives into the sauce, except for about 1 tablespoon. Cut chicken fillets diagonally into thick slices. Drain noodles, arrange with chanterelles and chicken fillets. Sprinkle with remaining chives.
5
Garnish with some chives.