Elina Casell

CHICKEN BREAST WITH CHANTERELLE, ROASTED POTATOES AND CREME FRAICHE SAUCE

Ingredients:

Chanterelle mushrooms

Organic chicken breast with skin

Ruccola

Creme fraiche

paprika spice

Red onion

olive oil

Italian seasoning ( sallads krydda)

Butter

S+P

Tarragon spice (dragon krydda)

garlic spice

Fig balsamico

Start with butting the chicken filé in a bowl with some olive oil salt, pepper,  paprika spice and tarragon spice. Put some butter in a frying pan and the fry the chicken until it gets some color on both sides then put it in the middle of the oven at 200 degrees celsius (400 fahrenheit) for about 35 minutes until cooked threw.

Clean the potatoes leave the skin on, cut them into slices and but everything in a bowl with some olive oil salt and pepper so every potato has a coat then place them on a baking sheet and bake in oven for about 35 minutes at the same degrees as chicken (you can bake both at the same time!)

Then rinse the mushrooms and fry in some butter in a frying pan until it get some color with some salt and pepper.

The sauce is very easy, just put the creme fraiche in a bowl, salt and pepper and some italian seasoning and then chop some red onion and put in the sauce, mix it all together and its done..

when the potato is soft and done mix it with some ruccola and serve with the chicken mushrooms sauce and for some extra flavour garnish with some fig balsamico!

Bon Appetite.