Chicken, chanterelles and chanterelles

Ingredients

• 600 g of chicken breasts
• 80 g chanterelles
• 50 g of chanterelles
• 120 g of button mushrooms
• 4 cloves of garlic
• 1 onion
• 2 teaspoon(s) dried thyme
• 2 teaspoon(s) dried rosemary
• 30g butter
• 30 cl of heavy cream
• 50 g fresh grated parmesan

• olive oil

• salt, pepper

Preparation

1. Clean the mushrooms. Peel and slice the garlic and onion.

2. Heat 2 tbsp. tablespoon of olive oil over medium heat, add the onion, 1 tbsp. thyme, 1 tbsp. teaspoon of rosemary, mix and cook for 5 minutes.

3. Add the chicken and cook for about 8 minutes on each side. Transfer to a plate and cover to keep warm.

4. Melt the butter in the same pan and add the mushrooms. Cook for 3 to 4 minutes, stirring. Salt and pepper then add the remaining garlic, thyme and rosemary. Continue cooking for 1 minute.

5. Add the cream, bring to the boil, then reduce the heat and continue cooking for around 6 minutes, until the sauce has thickened slightly.

6. Add the parmesan, mix and cook for 2 minutes. Return the chicken to the pan, sprinkle with sauce and cook for 2 minutes. Correct the seasoning.