John Myers
Contents
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Ingredients
- 2 Poultry breasts, halved lengthways and cut into fine slices
- A handful of dried porcini mushrooms pickled in white wine
- 1 Chopped onion
- 2 Chopped garlic
- 1 tbsp Gravy paste
- 1 small Tomato puree
- 1 dL Cream
- Salt, pepper, fat
Instructions
- Remove the mushrooms from the wine, squeeze them lightly and cut into strips, retain the liquid. Quickly fry the chopped meat in the fat. Put the skimmer from the frying pan on a plate, set aside. Tighten the onions and garlic in the frying stock, add the mushrooms, add the gravy paste and tomato puree. Deglaze the mushrooms with the wine, add a little water if necessary and let it reduce.
- Before serving, add the cream, season to taste and add the meat. Heat but no longer boil! I also serve my saffron risotto (see recipe in my KB)
Nutrition
Serving: 100gCalories: 386kcalCarbohydrates: 6gProtein: 2.1gFat: 40g
