Corn Fed Chicken With Girolle Mushroom Sauce.
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.2 | kg | Chicken breast, skin on corn fed |
| 30 | g | KNORR PROFESSIONAL Pureed Herbs Garlic |
| 1 | l | KNORR GARDE D'OR Sauce Mushroom |
| 30 | ml | Sunflower oil |
| 30 | g | FLORA Buttery Spread 2kg |
| 100 | g | Girolle mushrooms |
Preparation
Advanced Preparation.
Warm serving dishes. Pre-heat Oven to 180ºc / 350ºf/ gas mark 4.
Method.
1. Prepare and trim chicken supremes , flavour each supreme with the garlic paste.
2. Decant the sauce into a heavy bottomed pan and place over a medium to high heat, bring to the boil. Cover and place in Bain Marie till required.
3. In a suitable frying pan add the oil and bring to a medium to high heat. Add the chicken supremes skin side down and colour till golden brown. Place on a baking tray and cook thoroughly in the pre-heat oven.
4. Heat the butter in a sauté pan over a medium to high heat, add the girolles and sauté for 2 – 3 minutes, when tender add to the mushroom sauce. Remove chicken from oven and allow to stand for 5 minutes.
5. Serve the chicken centre of plate on a bed of sautéed spinach seasoned with nutmeg, spoon the sauce around the plate and then pick out the mushrooms and place around the chicken
Handy Hint.
If you can’t get hold of girolle’s substitute for wild mushrooms or button mushroom and intensify the flavour by adding KNORR Porcini Mushroom Concentrated Finishing Bouillon.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
