Portions / number of people: 4
Preparation time: 15 minutes
Cook time: 5 minutes
-1 glass and a half “cream basket”
-250g of mushrooms
-50 g of dry boletus
-And small brick of cream)250 (ml)
-Salt, pepper, olive oil
-2 large potatoes
-200 g Memento
-100 g of Parmesan cheese
-1 glass of milk
First go to prepares the garrison as it takes more time that make the chicken, so we first precalentamos the oven to 160 ° C Peel the potatoes and cut them into slices as thin as possible, we smear a source of antiquity oven and we sprinkle a bit of mental grated on this layer we put a layer of potatoes, salted, add a little nutmeg a little butter and return to sprinkle cheese Add a dash of milk and especially this again to place another layer of potatoes, again repeat the previous operation and so forth until that is we end up potatoes, finally add the Parmesan grated over the last layer and put in the oven to 160 ° C.
We are going by clicking to control that potatoes are doing, when skewer you comes out clean we can already turn off the oven, depending on the source that we have used it took more or less, but some should be ready in about 30 minutes.
Well while the garrison is baking we are going to prepare the chicken, the first thing is to fillet the chicken breasts (fillets of half cm. thickness approximately). We prepare a skillet with olive oil (not much only to prevent the chicken from sticking) salpimentamos fillets and we fry them unless they are golden brown, remove the fillets and add a good dash of olive oil in the same pan, add the chopped onion what finer possible, add salt and the poached until this cordite, then add the mushrooms cut in sheets and hydrated porcini mushrooms (you have to put them in water as one) (time before starting the recipe) sautéed everything and when East made the mushrooms add wine, let reduce and finally add cream, fix salt and leave that the sauce lock, finally add the fillets of chicken and leave a few minutes over heat very slow.
We put a Fund of sauce in the dish, the fillets on the sauce and crispy potato side cake.
** It is likely that potato cake Browns before the potatoes are done entirely, to avoid that it burn we can place an alba paper covering the source (flat to let out the steam), if the case is the contrary, is say that potatoes are made but the cake are not has gold, only have to put the grill a few minutes until you are finished with Brown and ay this solved.
** THE wine basket cream can be found in supermarkets, and gives the point to the recipe, but you can change it by muscatel, only in this case is better to add only 1 glass so that the avocado is not too sweet.
If you can find seasonal mushrooms can be quietly changed by the mushrooms, which stick you much to this dish are the Chanterelle, fairy ring mushrooms, stake… what I recommend in any case is to use dry boletus has a unique aroma.
** To give more aroma to the dish we can use water to hydrate the boletus, her added after reducing the wine and again let reduce before adding the cream.
** If the sauce was very light we can especial with cornstarch (but carefully no fence to stay missing tar).