Chicken with Mixed Wild Mushroom Sauce is a modern British recipe (based on a French original) for a classic dish of fried chicken breast halves served in a wild mushroom sauce finished with cream. The full recipe is presented here and I hope you enjoy this classic British version of: Chicken with Mixed Wild Mushroom Sauce.
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This is a French-inspired recipe for chicken in a mixed wild mushroom sauce. You could use just ceps (penny buns) or a blend of ceps and Agaricus (field mushrooms and allies) or cultivated mushrooms. I’m also using dried ceps in this recipe for the intensity of flavour.
Ingredients:
60g dried ceps, soaked in warm water to rehydrate
4 skinless and boneless chicken breast fillets
salt and freshly-ground black pepper, to taste
4 tbsp olive oil
80g unsalted butter
4 shallots, finely chopped
150ml dry white wine
2 garlic cloves, very finely chopped
400g mixed wild mushrooms, coarsely chopped
200ml vegetable stock
300ml double cream
Method:
Soak the dried ceps in 250ml warm water for 20 minutes. After this time squeeze the reconstituted mushrooms to remove any excess liquid (reserve the soaking liquid for later).
Slice the chicken breasts in half lengthways then season with salt and black pepper.
Heat 2 tbsp olive oil and half the butter in a sauté pan then add the chicken breast halves and fry to brown on all sides.
Add the shallots and continue cooking until soft (about 4 minutes). Add the wine, bring to a brisk boil then reduce the heat to a simmer and cover the pan. Cook for about 20 minutes, turning the chicken once during this time.
Combine the remaining butter and oil in a frying pan over medium heat. Add the mushrooms and fry the mixture for 5 minutes, stirring frequently.
Season to taste with salt and freshly-ground black pepper and continue cooking for 15 minutes over a low heat. Add a small amount of vegetable stock (or the reserved porcini soaking liquid) to the pan to prevent the mushrooms from cooking dry. At this point pour in the cream and gently bring the sauce to a boil. Cook for 2–3 minutes until slightly thickened.
Transfer the sauce to the pan with the chicken and cook for 5 minutes. Spoon into a warmed serving dish and bring to the table.
