Ingredients for 4 people:
150 g small porcini mushrooms
250 g chanterelles
80 g shallots
4 small chicken breasts (150 g each)
2 stalks flat-leaf parsley
1 - 2 tablespoons clarified butter
salt, pepper
200 ml chicken stock
100 ml white wine
200 g whipped cream
250 g spaetzle (from the refrigerator)
parsley for garnish
Preparation:
1. Clean mushrooms with a brush. Cut large mushrooms slightly smaller. Peel and finely chop shallots. Wash chicken breasts and pat dry. Wash and chop parsley.
2. Heat lard in a wide frying pan. Fry chicken breasts in it until golden brown all over. Season with salt and pepper and fry over medium heat, turning, for another 10 minutes.
3. Add mushrooms and shallots to drippings, season with salt and pepper, fry for 5 minutes. Deglaze with stock, wine and cream. Bring to a boil and reduce slightly for a few minutes. Season with salt and pepper, stir in parsley.
4. Prepare spaetzle according to package directions. Cut open chicken breasts and serve in portions with the ragout. Serve garnished with parsley.
Preparation time approx. 45 minutes
Nutritional values per serving approx.:
Calories: 500
joules: 2099
Protein: 44,7 g
Fat: 26,4 g
(FoodCentrale by ddp images)
