Creamy Chicken fillet with Chanterelle

2 comments

Next to my home is beautiful park. And flower beds.
Beautiful, but full of weeds.

I am walking and thinking.  Should I do a little weeding? This is not difficult and each physical movement is a good movement 🙂 When I am walking back, I will…

I am walking back and…. I see, that one women already weeding!
Waw! I am only thinking but some people are acting.  Shame to me.

I am getting closer and.. I see. Woman is not weeding. She is picking flowers… 🙂 🙂

So. Please do not pick flowers from public flower beds.

Better go to the forest and pick up the mushrooms  🙂

kana seenega1 (4)

One more simple everyday dish.

When I am writing mushrooms, I mean wild mushrooms. chanterelle, boletuses, russula.  And other Mushrooms that does not need blanching.

Chicken fillet with Chanterelle

  • Servings: 4-6
  • Difficulty: easy
  • Print

A fresh, light, everyday simple dinner.


Ingredients

  • 3-4 chicken fillets
  • ca 150 g prepared mushrooms
  • 6 cherry tomato
  • 400 ml  35% cream
  • (lingonberry)
  • salt, pepper, basil, thyme

Directions

  1. Fresh chanterelle: The mushrooms are cleaned without water, with only a clean, dry towel and paring knife. Heat the chanterelle in a skillet without fat/butter until water has evaporated.
  2. Frozen chanterelle : melt, fry slightly.
  3. Cut chicken fillets in to the 3-4 slices
  4. Season fillets and cut in a gap. Insert half of the tomato in to the gap, inside of the chicken fillet
  5. Put fillets in to the oven dish, add prepared mushrooms and cream. And if you have, add  a handful of  sour berries (cowberries, cranberries).
  6. Bake at 175 C convection for 30-35 minutes.

kana seenega1 (5)

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2 comments on “Creamy Chicken fillet with Chanterelle”

  1. What a lovely dish! I like chanterelles very much but I don’t trust myself to pick mushrooms, I know too little about it. But I do buy the chanterelles every chance I get.

    Liked by 1 person

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