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.
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