Chicken filet with cream chanterelles

Name: Chicken filet with cream chanterelles
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 medium onion; 1 Garlic clove; 300-400 g Chanterelles; 4 Chicken fillets (approx. 125 g each); 1 TABLESPOON Oil; 7-10 Tbsp salt, white pepper; 1-2 TABLESPOONS Flour; 200 ml White wine; 200 g Whipped cream; 350 g ribbon noodles; 1 collar Chives

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 medium onion
1 Garlic clove
300-400 g Chanterelles
4 Chicken fillets (approx. 125 g each)
1 TABLESPOON Oil
7-10 Tbsp salt, white pepper
1-2 TABLESPOONS Flour
200 ml White wine
200 g Whipped cream
350 g ribbon noodles
1 collar Chives

Directions

1
Peel onion and garlic and cut into fine cubes. Clean the chanterelles and rinse briefly if necessary. Wash chicken fillets and pat dry
2
Heat the oil in a pan. Fry the chicken fillets in it for about 5 minutes on each side. Season with salt and pepper. Take out and keep warm
3
Sauté onion and garlic in hot frying fat. Add the chanterelles and fry for approx. 5 minutes, turning, seasoning. Sprinkle with flour and sauté briefly. Stir in wine and cream, bring to the boil and simmer for 1-2 minutes
4
Meanwhile cook the pasta in plenty of boiling salted water for about 10 minutes until al dente
5
Wash the chives, cut them into fine rolls except for a little garnish and stir into the sauce. Season to taste with salt and pepper. Arrange and garnish everything