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Chicken breast in mushroom cream sauce

updated

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Ingredients for 4 servings:

  • 20 g mushrooms, dried
  • 1 onion(s)
  • 100 g carrot(s)
  • 1 bunch of spring onions
  • salt and pepper
  • 120 ml vegetable stock
  • 120 ml white wine
  • 150 g cream
  • 100 g cheese, grated
  • 4 chicken breast fillets
  • 3 tbsp oil
  • 500 g tagliatelle pasta
  • 30 g butter
  • 1 onion(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours 8 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours 8 minutes

Soak the mushrooms overnight in 200 ml of water. Slice the spring onions into rings. Dice the carrots and onion. Sauté the carrot and onion cubes in the hot butter. Add the spring onions and sauté briefly. Add the mushrooms and their liquid, vegetable stock, cream, and wine. Simmer for about 7 minutes. Stir in the cheese. Season with salt and pepper. Fry the chicken breast in the oil for about 10 minutes. Cook the pasta according to the package instructions. Serve everything together.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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