Kantarelkylling

Ingredients for Kantarelkylling

Instructions for Kantarelkylling

To prepare the Kantarelkylling recipe, please follow these instructions:

The chicken fillets are cut into fingerprint strips. The canterelles are cleansed, and the largest are divided into smaller pieces. The bacon is cut into paper-thin strips.

Start with the bacon strips that are golden (not brown) in half olive oil and half butter over a faint fluff in a thickened pot. Before the grease turns brown, remove the bacon strips and put on greasy paper. The canterelles are placed in the pan and simmer until the resulting juice is evaporated and the edge cells "crack". Then they are also taken out of the pot. If the grease has become brown, discard it and a new serving is added for heating, although it is a pity to discard the first serving with all the good taste.

The chicken strips are roasted with stirring until they are white on all sides, NOT brown. Season with salt and pepper. The white wine is added and boiled down to half with stirring. Add canterelles and bacon, pour the cream and cook the dish. Sprinkle with lemon juice, grated nutmeg and possibly. salt and pepper. The dish is now simmering for 15-20 minutes until the chicken is tender and cooked. There may be equalization. With Maizena touched in water.

The casserole chicken is served in the pan with a green sprinkle of chopped parsley. Suitable accessories are cooked loose rice and good country bread or warm flute.