Mixed mushroom pan

Name: Mixed mushroom pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g waxy potatoes; 300 g Porcini mushrooms; 300 g Herbal Siddlings; 1 Stalk leek (leek); 500 g Chicken filet; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g cherry tomatoes; 1/4 l Vegetable broth (instant); 250 g Whipped cream; 2 TABLESPOONS sauce thickener; 1 collar Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g waxy potatoes
300 g Porcini mushrooms
300 g Herbal Siddlings
1 Stalk leek (leek)
500 g Chicken filet
2 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g cherry tomatoes
1/4 l Vegetable broth (instant)
250 g Whipped cream
2 TABLESPOONS sauce thickener
1 collar Parsley

Directions

1
Wash the potatoes and cook in boiling water for about 15 minutes. In the meantime clean the mushrooms and cut them into smaller pieces if necessary. Clean and wash the leek and cut it into rings. Drain potatoes, rinse with cold water, peel and cut into slices. Rinse chicken filets cold, dab dry and cut into cubes.
2
Heat oil in a large pan. Fry the meat until crisp and brown, turning. Season with salt and pepper. Remove meat from the pan. Fry the mushrooms and leek in the frying fat for about 10 minutes. Clean, wash and possibly halve the tomatoes. Add tomatoes and chicken to the mushrooms. Add stock and cream, bring to the boil and stir in the sauce thickener. Wash parsley and shake dry.
3
Clean, wash and possibly halve the tomatoes. Add tomatoes and chicken to the mushrooms. Add stock and cream, bring to the boil and stir in the sauce thickener. Wash parsley and shake dry. Coarsely chop the leaves and add. Season to taste with salt and pepper