Serves 1
Directions
- 1For rice, fry briefly in a saucepan with olive oil.
- 2Add boiling water, and a pinch of salt. Reduce heat to low, cover, and set aside.
- 3Remove the chicken breast from the bone.
- 4Slice the chicken breasts and season with salt.
- 5For creamy mushroom sauce, chop and sauté shallots and garlic in a pan with oil.
- 6Deglaze with some dry white wine, simmer until almost dry.
- 7Add chicken stock, simmer.
- 8Mix some cornstarch with cold water in a bowl, and add it to the sauce.
- 9Add heavy cream and butter. Season with salt.
- 10Simmer on low heat, stirring frequently until thickened.
- 11Heat olive oil in a skillet over high heat.
- 12Sear the breasts on both sides until golden brown.
- 13Cook chicken in the pan with butter until it’s heated, or put it in the oven.
- 14Mix sauce with chopped parsley.
- 15Slice the chicken, and glaze with sauce.
- 16Serve with rice.
Ingredients
- 2 db chicken breast
- 250 g Washed mushroom
- 3 db shallots
- 3 gerezd garlic clove
- 1 ek starch
- 1 dl dry white wine
- 5 dl chicken stock
- 1 dl cream
- 100 g butter
- 1 cs parsley
- 150 g rice
- olive oil
- salt
- pepper
Equipment
sauce panfrying pancutting boardknifestraineroven
Tips
- For the rice, use 1.8 to 2 times as much water as rice.
- Don't let the rice get scorched.
- Remove V bone in chicken breast with knife to make single cut.
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