Chicken Ragout with Porcini Mushrooms

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Detach the chicken breast fillets from the bone, save the bones. Cut the fillets into thin strips. Heat some oil in the pan, fry the fillet strips, remove. Add the bones and fry well. Add a little water and let it boil down to the oil. Throw away the bones, sauté the onion cut into strips and the chopped garlic. Add the porcini mushrooms cut into bite-sized pieces and let simmer gently. Add the cream, season with pepper, salt and nutmeg and simmer for approx. 10 minutes. Add the meat, the coarsely chopped basil and the parmesan, simmer for another 5 minutes.
This goes well with papardelle, a salad and a strong white wine.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.