Chicken with Chanterelles and Spinach in Cream Sauce

This dish is prepared in one pan, so you wont have much washing up to do, and you can even enjoy it during the week when you usually dont have much time for cooking. We guarantee youll lick the pan and plates clean!

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 250 g Mushrooms, oyster

  • 1 spoon Butter, unsalted

  • 1 spoon Oil, olive

  • 400 g Meat, chicken, breasts

  • pieces Shallot

  • 1 pod Garlic, fresh

  • 200 g Spinach, raw

  • 200 ml Sweet cream

  • 1.5 dl Soup base, chicken, cube

  • pieces Salt, table

  • pieces Parsley, fresh

Steps

  1. Clean the chanterelles with a damp cloth. If they are very dirty, quickly rinse them with cold water and dry them with paper towels. Tear or cut larger mushrooms into pieces, leaving smaller ones whole. Peel the shallot and garlic and finely chop them separately.

  2. Place a pan on the stove and heat it up. Grease it with half a tablespoon of butter and half a tablespoon of olive oil and wait for the fat to heat up. Add the chanterelles and quickly sauté them.

  3. Remove the sautéed mushrooms from the pan and set them aside on a plate. Add another half tablespoon of butter and half a tablespoon of oil to the pan. Sauté the chicken fillets, seasoned with salt and pepper, in the heated fat. Cook them for about 2 minutes on each side.

  4. Remove the cooked meat from the pan and set it aside on a plate. Add the shallot to the pan. Once it becomes translucent, add the garlic and spinach, and sauté the ingredients, stirring occasionally, until the spinach wilts and softens.

  5. Pour in the cream and chicken stock, and use a spatula to scrape the bottom of the pan well to release all the caramelized bits. Season the sauce with pepper and salt, then mix in the sautéed mushrooms and cooked meat. Let it come to a boil, then reduce the heat slightly if needed and cook everything together for about 5 more minutes. If the sauce becomes too thick, thin it with a little water or chicken stock.

  6. Rinse the herbs under running water, shake them well, and chop them. Sprinkle them over the prepared dish, which we serve directly in the pan it was cooked in. Serve with your choice of side dish.

Nutrition Information (Per 100g)

  • Calories: 115.79 kcal
  • Fat: 6.56 g
    • Saturated Fat: 1.81 g
  • Carbohydrates: 2.6 g
    • Sugars: 0.23 g
  • Protein: 10.29 g
  • Fiber: 1.02 g

Advice

If you dont have fresh chanterelles on hand, you can also use button mushrooms or oyster mushrooms.