John Myers
Chicken Breast with Cream Chanterelles
The perfect chicken breast with cream chanterelles recipe with a picture and simple step-by-step instructions.
- 2 grilled Chicken breasts
- 2 Packet of 50 g Frozen chanterelles
- 20 g Butter
- 1 disc Bakon in strips
- 1 Chopped onion
- 0,5 cube Gravy
- 100 ml Broth
- 100 ml Cream
- 1 kl. bunch Chopped parsley
- We always have the breasts left over from a grilled chicken – my husband’s meat is too dry and I just can’t eat that much meat at once … so a grilled chicken always makes another leftover meal for the two of us – today with cream chanterelles.
- Lightly sweat the butter with the bacon and onions in a pan, then add the frozen chanterelles and let them thaw. It’s very quick when you’ve frozen them very flat.
- When the mushrooms have thawed, add the stock, cream and some of the parsley, mix everything well and cook covered for about 10 minutes. Then stir in the diced (or mashed) gravy and place the chicken breasts in the pan to heat. Sprinkle in the parsley and season again to taste before serving. The cream sauce should now be nice and creamy.
- I served a simple hash brown with my delicious chicken breasts, it went very well together.
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