Chicken Fillet with Chanterelles in Cream Sauce
A wonderful recipe. To give the dish a unique taste, I recommend using specifically chanterelles. In this case, frozen mushrooms that have been pre-boiled are used. When using fresh chanterelles, they must be boiled in salted water for 15-20 minutes to avoid bitterness in the finished dish.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 3 / 5
Ingredients
for 4 servings
- chicken fillet 500 g
- chanterelles 250 g
- onion 150 g
- cream 15-20% 500 ml
- cheese 150 g
- pasta
- vegetable oil
- salt
- pepper
Instructions
Step 1 of 13
Finely chop the onion.
Step 2 of 13
Cut the fillet.
Step 3 of 13
Grate the cheese using a fine grater.
Step 4 of 13
Fry the pre-boiled chanterelles in vegetable oil for 10 minutes.
Step 5 of 13
In a separate pan, fry the onion using vegetable oil.
Step 6 of 13
Add the fillet to the onion.
Step 7 of 13
Pepper, salt and mix.
Step 8 of 13
Fry for 10 minutes.
Step 9 of 13
Add the chanterelles to the pan.
Step 10 of 13
Stir the mixture.
Step 11 of 13
Pour in room temperature cream. Bring to a boil and remove from heat.
Step 12 of 13
Cook the pasta according to the package instructions.
Step 13 of 13
Place the pasta on plates, top with the fillet and chanterelles, and sprinkle with cheese.