toodle.

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.

ChickenDinnerGourmetFrenchMushrooms

Estimated Nutrition

Per Serving Total
Calories 355.6 kcals 1422.4 kcals
Carbohydrates 4.1 grams 16.4 grams
Fat 25.6 grams 102.2 grams
Protein 21.2 grams 84.8 grams
Cook Time
20 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
50
g
Butter
75
ml
Double Cream
Liquids
75
ml
Madeira
150
ml
Chicken Stock
reduced
Meat
2
piece
Chicken Breasts
corn-fed free-range, French-trimmed
NutsSeeds
1
1
Salt
1
1
Black Pepper
freshly ground
1
clove
Garlic
finely chopped
2
tbsp
Chives
finely chopped
2
tbsp
Chervil
finely chopped
OilsFats
15
ml
Olive Oil
Vegetables
2
piece
Shallots
finely chopped
50
g
Trompettes De Mort Mushrooms
cleaned and trimmed
50
g
Chanterelle Mushrooms
cleaned and trimmed
50
g
Girolles Mushrooms
cleaned and trimmed

Steps

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