Mushroom Chicken
Chicken breast in a mushroom sauce for dinner
Ingredients
- Free range chicken breasts if available
- Portobello mushrooms
- Dried golden chanterelle mushrooms or other similar mushroom
- Whipping cream
- 1 Lemon
- Cloves of garlic
- Butter
- Olive oil
- 1 Star Anise
- White wine Fruity works best
- Rosemary
- Sugar or maple syrup
- Potatoes, sweet potatoes or carrots
- Chicken stock
- Kikkoman soya sauce
Instructions
- In a plastic bag for freezing I marinated the chicken breast in some lemon juice, a crushed clove of garlic and some fresh rosemary and a splash of salt and pepper. I left it for a few hours but not in the fridge as I wanted them to have room temperature.
- Soak the golden dried chanterelles I soaked in warm water for the same time.
- Open a bottle of fruity white wine, have a sip just to make sure it was ok and left it for future use.
- About 30 minutes before serving dice Portobello mushrooms into pieces the size of my thumb, then fried them a bit in a dry frying pan to get rid of the moisture in them and to enhance their flavor then removed them.
- Take the golden chanterelles out of the water to dry them and left the water for further use.
- Dice the leeks into thumb size pieces and boil them in a pot with just a small amount of water and a nice lump of butter.The water will evaporate and the butter will then give them a nice glaze. Keep the heat low.
- In the frying pan dump in a good lump of butter and fry the chicken breasts to give them a good roasted color. Remove to a plate and keep warm.
- Into the frying pan came the mushrooms. Give them a very gentle fry before adding a generous splash of white wine. I left it to simmer gently until it was reduced then added the water from the mushrooms and a good amount of whipping cream.
- Add a splash of maple syrup and some kikkoman soya and a bit of chicken stock, If you don’t have just use a cube of what you find in the supermarket. Leave it to simmer shortly and then added the chicken breast.
- Here comes the important part – do not let it boil! but just let it simmer very gently for about ten minutes. Out goes the chicken breast, leave them on a plate for about five minutes to make them gather moisture under tin foil.
- Now it’s time for the sauce to be heated up and get together. Let it boil for a few minutes and turn off the heat. Season with salt and pepper and it’s ready to be served.
- Preferably on a big plate, arrange the chicken breast with a cover of sauce and the leeks.