John Myers
Chicken Breast with Mushrooms and Cocktail Tomatoes
The perfect chicken breast with mushrooms and cocktail tomatoes recipe with a picture and simple step-by-step instructions.
- 4 piece Fresh chicken breast
- 300 g Fresh mushrooms
- 1 piece Fresh onion
- 14 piece Cocktail tomatoes
- Parmesan
- Clarified butter
- Olive oil
- Clean the mushrooms, peel the onion. Wash tomatoes. Brush two baking dishes with a little olive oil. Preheat the oven to 150 degrees.
- Rinse the chicken breast, pat dry. Then season with chilli salt on both sides. I used Jamie Oliver’s chili salt (sea salt, paprika, chili peppers, cumin seeds, coriander seeds, cloves). Then heat a grill pan with a little clarified butter and fry the meat vigorously briefly on both sides. Place the chicken breast in the casserole dishes.
- Chop the onion and put it in the pan, fry it, season with salt, then put it in the tins. Then cut the mushrooms (1 – 2 large) into slices, fry them and add them. Finally, distribute the cocktail tomatoes and pour the Parmesan over them. Place the molds in the oven for 5 minutes at 150 degrees, then another 5 minutes at 100 degrees and let rest in the switched-off oven for 5 minutes.
- While waiting, I cooked tagliatelle and seared the remaining mushrooms (cut into small pieces) vigorously in the grill pan, sprinkled 1 small onion (chopped) and a little salt and pepper over them. Add a small cup of creme fraice with herbs.
- The recipe is quick to prepare and tastes delicious because the chicken breast is nice and juicy and the tomatoes are very fruity.
- Note 6: The Parmesan has become hard. It is better to rub it freshly over the food.
Facebook Comments