French-Trimmed Chicken Breast with Wild Mushrooms

Pan-roasted chicken breasts served with a rich Madeira and cream sauce featuring trompettes de mort, chanterelle, and girolle mushrooms.

Chicken Dinner Gourmet French Mushrooms

Estimated Nutrition

Calories

355.6

kcal / serving

1422.4 kcal total

Carbs

4.1g

per serving

16.4 g total

Fat

25.6g

per serving

102.2 g total

Protein

21.2g

per serving

84.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Liquids

150

reduced

Meat

piece

Chicken Breast

corn-fed free-range, French-trimmed

NutsSeeds

Salt

Black Pepper

freshly ground

clove

Garlic

finely chopped

tbsp

Chive

finely chopped

tbsp

Chervil

finely chopped

OilsFats

Olive Oil

Vegetables

piece

Shallot

finely chopped

Trompettes De Mort Mushrooms

cleaned and trimmed

Chanterelle Mushrooms

cleaned and trimmed

Girolle Mushrooms

cleaned and trimmed

Method

Season sauce, stir in herbs, and serve sliced chicken over mushrooms.

Preheat the oven to 180°C.

Cut the wishbone from the front of the chicken and discard.

Remove the breasts with wings attached and trim wing ends.

Scrape flesh from wing bones to French-trim the breasts.

Season chicken and sear skin-side down in 25g butter for 2 minutes.

Flip breasts and roast in the oven for 12-15 minutes.

Sauté shallots and garlic in remaining butter and cook mushrooms for 1 minute.

Add Madeira to flambé, reduce by half, then stir in stock and cream.