Supreme of chicken with field mushrooms served with a porcini sauce.
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.5 | kg | Chicken breast, skin on |
| 640 | g | Chestnut mushrooms |
| 100 | g | Banana shallots |
| 10 | g | KNORR PRIMERBA Garlic Paste |
| 30 | g | Olive oil |
| 900 | ml | KNORR 1-2-3 GRAVY Granules for poultry 25ltr |
Preparation
Advanced Preparation
Trim excess fat and excess skin from chicken breasts. Clear the meat from the wing bones with a sharp paring knife and cleanly cut & trim the wing bones with a kitchen saw. Pre heat an oven to 200ºC (400ºF) gas 6. Warm the serving plates.
Method:
1. Make an incision in the chicken breast to hold the mushroom filling. Prepare the mushrooms by washing off any soil, cut into bite size pieces, peel and chop the shallots.
2. Make up chicken gravy as per instructions using 75g powdered granules to 1ltr of boiling water, flavour with the porcini, keep hot and use as required.
3. Add half the oil to a sauté pan and fry the field mushroom and shallots for 3 minutes over a medium to high heat. Add the garlic paste and cook for a further 2 minutes, remove from pan and chill rapidly. Add 2-3tbsp of the mushroom mix in to each breast, wrap in two slices of pancetta to hold in the mushroom mix.
4. Heat the remaining oil over a medium to high heat, fry the chicken to a light golden colour all over, place in to preheated oven and cook for 10 minutes or until thoroughly cooked.
5. Slice the chicken breast into four and arrange centre of plate to form a tower, drizzle the gravy round the dish.
Handy Hints:
To adapt the flavour profile of the dish, add a little KNORR Culinary Double Cream or a little KNORR Tarragon Herb Paste.
Healthy Hint.
Serve with asparagus and steamed potatoes
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
