Mushroom pan with chicken filet

Name: Mushroom pan with chicken filet
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 double chicken fillets (600-700 g); 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 12 discs (approx. 100 g) Bacon; 250 g pink and white mushrooms; 200 g Oyster mushrooms; 250 g Chanterelles; 125 g Spring onions; 200 g cherry tomatoes; 1/2 bunch Parsley; 1/2 potty Thyme; 5-6 Tbsp Oil; 400 ml Forest mushroom fund; 200 g Schmand; 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Aluminium foil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 double chicken fillets (600-700 g)
7-10 Tbsp Pepper
7-10 Tbsp Salt
12 discs (approx. 100 g) Bacon
250 g pink and white mushrooms
200 g Oyster mushrooms
250 g Chanterelles
125 g Spring onions
200 g cherry tomatoes
1/2 bunch Parsley
1/2 potty Thyme
5-6 Tbsp Oil
400 ml Forest mushroom fund
200 g Schmand
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp grated nutmeg
7-10 Tbsp Aluminium foil

Directions

1
Wash the chicken fillets, dab dry and cut in half. Season the fillets with pepper and a little salt and wrap each fillet with 3 slices of bacon. Clean mushrooms and oyster mushrooms and possibly halve them depending on size.
2
Clean the chanterelles, wash thoroughly and drain well. Clean, wash and cut spring onions into thick slices. Wash cherry tomatoes, drain well and cut in half. Wash parsley and thyme, dab dry and chop, except for something to garnish.
3
Heat a little oil in a large frying pan. Fry the chicken fillets for about 10 minutes, turning them over. Remove, wrap in aluminium foil and let rest. Heat the remaining oil in the pan and fry the mushrooms in 2-3 portions.
4
Finally add spring onions, cherry tomatoes and thyme, fry briefly and season with salt and pepper. Pour in mushroom stock, stir in sour cream and parsley and bring to the boil. Stew the mushrooms in the sauce for about 2 minutes, stir in the sauce thickener, bring to the boil again briefly.
5
Season the mushroom pan with salt, pepper and nutmeg. Cut the chicken fillets into slices and arrange on the mushrooms. Sprinkle with remaining thyme and serve garnished. Serve with bread or rice.