John Myers
Game and Poultry: Shredded Chicken with Mushrooms
The perfect game and poultry: shredded chicken with mushrooms recipe with a picture and simple step-by-step instructions.
- 400 g Chicken breast fillets
- 400 g Carrots
- 1 Bd Soup vegetables
- 1 tbsp Clarified butter
- Sea-Salt
- Pepper from the grinder
- Sweet paprika powder
- Curry powder
- 250 ml Chicken broth
- 1 tbsp Freshly squeezed lemon juice
- Corn starch
- 200 ml Cream
- 0,5 Bd Chervil fresh
- Rinse the chicken fillets under cold water, let them drain, dab dry and cut into strips approx. 1 cm thick. Thoroughly clean the mushrooms and the soup vegetables, rinse and cut into small pieces.
- Heat the clarified butter in a saucepan and fry the chicken in it, season everything with salt, pepper and paprika. Take the meat out of the pot and keep it warm.
- In the same saucepan, sweat the vegetables in it while stirring, also season with salt, pepper and paprika, deglaze with the chicken stock and add the freshly squeezed lemon juice, stir briefly. Cook on low heat for about 5 – 7 minutes so that the carrots are still a bit firm to the bite.
- Then add the meat again and heat briefly, stir in the cream, season again with salt, pepper and paprika. Season to taste with curry powder.
- Mix the corn starch in cold water and use it to bind alees to taste.
- Rinse the chervil, shake it dry and pluck the leaves from the stems and chop finely. Serve sprinkled with the strips. Rice, pasta or a fresh baguette can be served as a side dish.
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