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🍽️ Pan-fried chicken breast with chanterelles and shrimp

585 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets
• salt
• pepper (from the mill)
• peanut oil (for frying)
• 400 g mushrooms (e.g. chanterelles)
• 1 onion
• butter (for sweating)
• 2 tbsp freshly chopped parsley
• 1 tsp cornstarch
• 2 tbsp white wine
• 12 large shrimp
• 2 tbsp lemon juice
• flour (for dredging)
• butter (for cooking)
• 1 garlic clove
• 2 sprigs parsley

Instructions

1. 1. Heat the peanut oil in a pan.
2. 2. Season the chicken breasts.
3. 3. Sear the chicken breasts on all sides over high heat.
4. 4. Reduce the heat to medium.
5. 5. Cook the chicken breasts through for about 10 minutes, turning them occasionally.
6. 6. Clean the chanterelle mushrooms.
7. 7. Halve the mushrooms if they are very large.
8. 8. Dice the onion finely.
9. 9. Melt the butter in a large pan until it foams.
10. 10. Add the diced onions and the mushrooms to the pan.
11. 11. Toss the ingredients together.
12. 12. Cook the mushrooms and onions for about 8 minutes.
13. 13. Season the mixture with parsley, salt, and pepper.
14. 14. Whisk the cornstarch into a small amount of cold white wine.
15. 15. Add a portion of the cornstarch mixture to the mushrooms.
16. 16. Thicken the released juices slightly.
17. 17. Peel the shrimp if necessary.
18. 18. Drizzle the shrimp with lemon juice.
19. 19. Season the shrimp with salt and pepper.
20. 20. Coat the shrimp in flour if desired.
21. 21. Heat the butter with the garlic clove in a small pan.
22. 22. Cook the shrimp in the pan.
23. 23. Place the chanterelles on a serving plate.
24. 24. Arrange the chicken breasts on top of the mushrooms.
25. 25. Place the shrimp to the side of the meat.
26. 26. Garnish the dish with parsley sprigs.

Nutrition per serving

• kcal: 585
• Protein: 80 g · Fett/Fat: 25 g · Carbs: 8 g