John Myers
Contents
show
Ingredients
- 2 Chicken breast fillet a`ca. 250 g
- 250 g Mushrooms
- 1 Shallot
- 0,5 glass White wine dry
- 150 ml Cream
- 1 Garlic bulb fresh
- Butter
- Pepper from the grinder
- Sea salt from the mill
- Olive oil
Instructions
- Wash the chicken breast, pat dry and season with salt and pepper. Heat the olive oil in a pan and fry the chicken breast on both sides. Add the halved fresh garlic bulb and place in the oven at 150 ° (convection) for 10-15 minutes.
- For the sauce. Finely dice the shallot and slice the mushrooms. Melt the butter in a pan and add the shallots and mushrooms. Sauté and when the liquid comes out of the mushrooms, deglaze with white wine. Let simmer briefly. Add the cream and let it reduce. Season to taste with salt and pepper. If necessary, stir small pieces of cold butter into the sauce.
- Serve the chicken burst with the sauce. This goes well with rice, ebly or ribbon noodles. The sauce can also be refined with fresh parsley if desired.
Nutrition
Serving: 100gCalories: 133kcalCarbohydrates: 1.3gProtein: 4.4gFat: 12.4g
