Thuringian chicken pan

Ingredients for 6 servings:

• 1.8 kg chicken breast fillet(s)
• 200 ml whipped cream
• 200 ml sour cream
• 100 g onion(s), diced
• 30 g butter
• 4 tbsp porcini mushrooms, dried
• 150 ml boiling water
• 2 tbsp, grated Madras curry powder
• 2 tbsp, leveled paprika powder
• 20 g tomato paste, triple concentrated
• Salt and pepper, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

quickly prepared for a party

Place the dried porcini mushrooms in a large cup and pour over 150 ml of boiling water. Peel the onions and finely dice them. Melt the butter in a pan and lightly fry the onions. When the onions have taken on enough color, deglaze with the porcini mushroom stock and bring to a boil briefly. Mix together the sour cream, heavy cream, spices, and tomato paste. Stir the soaked porcini mushrooms and onions into the cream sauce with the stock. Place the meat side by side in a baking dish and pour the sauce over it. Cook in the oven at 200 degrees Celsius (convection oven) for approximately 1 hour. Arrange the chicken breast fillets with the sauce on a platter and serve with fresh white bread.