Chicken Breasts With Porcini Mushrooms

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 chicken breasts, skinless butterflied
• 1/2-1 teaspoon spices (herbes de provences or mexican seasoning mix or)
• 2 tablespoons margarine
• 1/2 cup onion, chopped
• 250 g mushrooms, fresh or 250 g frozen porcini mushrooms, in pieces
• 1/2 cup wine
• 1/2 cup heavy cream
• 1 cup broth
• 1 teaspoon cornflour
• 3 garlic cloves, minced
• 1 teaspoon lemon zest, grated
• 1 tablespoon chives, chopped (or more or other herbs to taste)
• 1/4 teaspoon black pepper
• salt
• chives, for decoration

Recipe

• 1 preheat the oven and one pyrex at 65°c/150°f.
• 2 rub the chicken with the mexican spices.
• 3 heat skillet with 1 tablespoon margarine at high temperatures and add the chicken.
• 4 cook the chicken on each side for about 2 minutes until light brown. set aside in the preheated oven for at least 20 minutes.
• 5 in the same skillet add the second tablespoon of margarine.
• 6 add onions and cook until soft.
• 7 add mushrooms and cook for 5 minutes.
• 8 dissolve corn flour in broth.
• 9 now add wine, cream, broth with cornfour, lemon zest, pepper, garlic and chives.
• 10 stir until combined, adjust salt and pepper and place another bowl in the oven until ready to eat.
• 11 just before serving, place the chicken hearth on the plate adjust sauce on the plate and decorate with some chives if you want.
• 12 note: cooking at low temperature will allow you to prepare in advance and have time for your guests as the meat will not dry out rapidly.