Sliced chicken with porcini mushrooms
Comment: My supermarket sells trays of thinly sliced chicken breast, that's what I used here, but of course nothing keeps you from preparing your sliced chicken from whole chicken breats. Fresh porcini, no problem, count 7 times more, 150 g and slice them thin.
400 g thinly sliced chicken breast
20 g dried ceps
1 medium onion, thinly sliced
1+ dl dry white wine
2 chicken stock (chicken broth)
1- dl cream (35% MF)
S + P
Soak the mushrooms for 1 to 2 hours, filter and reserve the soaking water.
If necessary reduce it to ~1 dl.
Heat well the EVOO in a pan. Add the sliced chicken, it should golden a little, reserve it, salt and pepper.
Then fry the onion for a few minutes in a little EVOO, then the mushrooms, a little salt, lower the temperature, sprinkle with flour (~1 tablespoon) and mix.
Put the wine in the pan, mix, reduce by 3/4. Add broth and cream, bring to a boil, let simmer for a few minutes on medium heat.
Lower the heat, and put the chopped chicken back in the pan to warm up a few minutes, add the chives, adjust the seasoning (salt).
To be served with pasta or rice.