Summary

Ingredients

• 400 g chicken breast fillet (s)
• salt and pepper
• 200 g chanterelles
• 100 g porcini mushrooms
• 1 small onion (s)
• 2 cloves garlic
• 1 bunch parsley
• 2 tablespoons oil
• 1 tablespoon butter
• 100 ml white wine
• 50 ml sauce (gravy)
• 200 g whipped cream

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Instructions

1. Cut the chicken breast into thin strips and season with salt and pepper. Clean the chanterelles and porcini mushrooms, cut large ones into pieces. Peel and finely dice the onion and garlic cloves. Wash the parsley, pluck the leaves and chop.
2. Heat oil in a pan. Add the chicken strips and fry briefly on all sides. Take out and put on a plate. Put the butter in the pan. Steam the onion and garlic cubes until translucent. Then add the mushrooms, salt and pepper. Fry until the mushroom juice has evaporated. Pour the wine over the mushrooms and reduce for 2 minutes. Pour the gravy and cream on top. Bring to the boil again and let it steep for 3 minutes over low heat.
3. Fold the meat strips together with the leaked gravy and parsley into the sauce. Season again to taste and serve immediately.