John Myers
Ingredients for 2 servings:
- 250 g mushrooms
- 4 king oyster mushrooms
- 150 g chicken breast fillet(s)
- 1 large onion(s)
- 2 cloves garlic
- 1 lime(s), juice and zest
- some parsley, chopped
- salt and pepper
- Paprika powder, hot
- 3 tbsp cream cheese, e.g. with herbs, garlic, etc.
- 1 shot of cognac
- Butter or clarified butter
- 100 ml chicken broth, if needed
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Refined, simple, but delicious
Dice the mushrooms and king oyster mushrooms. Sauté them in a little butter/clarified butter with the sliced onion, garlic, and a little parsley. Season with pepper, a little salt, and a little paprika. When the mushrooms have lost some of their liquid but are still crisp, add the chicken breast strips, seasoned with salt and pepper, to the mushrooms and sauté for 2 minutes. Briefly deglaze with a little cognac, stir in the cream cheese, and simmer gently. Add a little juice and lime zest, season briefly, and you’re done. Let them simmer in the pan for a while, then garnish with parsley. If the mushrooms don’t release enough liquid, add a little chicken stock; if there’s too much liquid, add a little more cream cheese or thicken with a little cornstarch/potato starch. Bread dumplings or tagliatelle go perfectly with this dish. Enjoy.
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