Chicken ragout with chanterelles

Ingredients for 4 servings:

• 350 g chanterelles, fresh
• 400 g chicken fillet(s)
• 200 g carrot(s)
• 2 tbsp oil
• salt and pepper
• 1 tsp mustard, medium hot
• 100 g peas, frozen
• 200 ml cream (I use Cremefine 7%)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

creamy mushroom sauce, goes well with rice, pasta or potatoes

Clean the chanterelles, wash them thoroughly, and drain. Halve large chanterelles. Peel the carrots, halve them, and slice them. Then cook for 5 minutes; they should still be firm to the bite. Wash the chicken fillet, pat dry, and cut into cubes. Heat oil in a pan. Brown the chicken for 5 minutes. Season the meat with salt and pepper and remove from the pan. Brown the chanterelles in the pan for 5 minutes, then add the carrots, mustard, and peas and brown for 3 minutes. Deglaze with the cream or crème fraîche, bring to a boil, and simmer for 5 minutes. Add the meat and simmer for another 5 minutes, season, and serve.