Chicken Forestière

Sautéed chicken strips served with a rich morel mushroom cream sauce over sage-infused mashed potatoes.

Chicken Dinner French Mushrooms Creamy

Estimated Nutrition

Calories

842.5

kcal / serving

842.5 kcal total

Carbs

38.6g

per serving

38.6 g total

Fat

58.4g

per serving

58.4 g total

Protein

42.1g

per serving

42.1 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Flour

seasoned for dusting

Dairy

Butter

divided into knobs

Double Cream

for the sauce and mash

Liquids

100

White Wine

approximately half a glass

Cognac

one shot glass

Meat

piece

Chicken Breast

cut into strips

NutsSeeds

clove

Garlic

crushed

pinch

Salt

to taste

pinch

Pepper

to taste

handful

Sage

chopped

Vegetables

Morels

dried and soaked, retain the soaking juices

piece

Shallot

finely chopped

175

Potato

medium size, peeled

Method

Sauté morels, shallots, and garlic in the original pan for 30 seconds.

Deglaze the pan with white wine and cognac, then flame off the alcohol.

Add double cream and reduce the sauce until thickened.

Coat chicken strips in seasoned flour and sauté in butter until browned.

Boil the peeled potato in water until soft, then drain.

Mash the potato with butter, cream, and chopped sage.

Plate the mash, arrange the chicken around it, and top with sauce.

Transfer chicken to a second frying pan with butter to finish cooking.