Chicken Breasts with Chestnuts and Mushrooms
Ingredients
12 oz. chicken breasts boneless and skinless
2 tbsp. flour
4 tbsp. olive oil
2 tbsp. butter
14 oz. mushrooms - sliced
1 cup white wine
1 cup chicken stock
1 sprig of thyme
2 bay leaves
salt and pepper to taste
11 oz. fresh chestnuts - shelled
3 oz. cream
Cut chicken breasts in small cubes and flour them.
Take a large pan or deep pot and add 4 tablespoon of olive oil plus 2 tablespoon of butter.
Sauté the chicken pieces in medium/high heat until they become pale about 2 minutes per batch. Remove and set aside.
In the same pan sauté the mushrooms until they release all their water.
Add the chicken pieces. Pour the wine and the stock. Add the thyme, the bay leaves, salt and pepper.
Lower heat to medium and let them simmer for 20 minutes.
Ten minutes before the end, add the chestnuts and the cream.
For a more profound flavor, transfer mixture to a pyrex baking dish and place it under the broiler for 5 minutes.
Serve over pasta or mashed potatoes or rice.
Recipe by: Katerina from Culinary Flavors