Contents
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Ingredients
- 2 Corn chicken breasts
- 150 g Frozen or fresh chanterelles
- 1 Clove of garlic
- 2 Sprigs of thyme
- 1 Sprig of parsley
- Salt
- Ground white pepper
- 200 ml White wine dry
- 1 tbsp Butter
- 2 Discs Culatello di Zibello ham Italian
- 2 tbsp Creme fraiche Cheese
- 200 g Potatoes triplets
Instructions
- Preheat the oven to 200 ° C top and bottom heat. Wash the meat and pat dry. If necessary, cut the chanterelles a little smaller. Peel and slice the garlic. Peel the potatoes and cut into slices.
- 2 Lay out pieces of aluminum foil for wrapping. Spread the potato and garlic slices on top. Scatter the plucked parsley and thyme leaves over the top. Put meat on top and season with salt and pepper. Now fold the edges up a little and pour in the white wine. Close the foil tightly and place the packets in the oven on a baking sheet for 30 minutes.
- In the meantime, lightly sear the chanterelles in the hot butter. When the water has boiled in, stir in the crème fraîche and season with salt and pepper.
- When the meat is done, carefully open the foil, spread the mushrooms on top and cover with the ham slices. Now again in the oven for 10 minutes on top heat or grill function and baked until golden brown.
Nutrition
Serving: 100gCalories: 130kcalCarbohydrates: 6.9gProtein: 1.2gFat: 7.5g