Ingredients
The following ingredients have 4 Servings
- Peanut oil (for frying)
- 4 Chicken breasts
- butter (for frying)
- 1 onion (diced)
- 5 cups Mushrooms (e. g. chanterelle mushrooms; halved if necessary)
- 2 Tbsps fresh parsley (chopped)
- 1 tsp Corn starch
- 2 Tbsps white wine
- 12 King prawn (peeled)
- 2 Tbsps lemon juice
- flour (for dusting)
- 1 garlic clove
- 2 sprigs parsley (to garnish)
Instruction
- Heat the peanut oil in a pan. Season the chicken with salt and ground black pepper and fry on all sides on a high heat for 10 minutes.
- Heat some butter in a pan and fry the onion and the mushrooms for approx. 8 minutes, depending on the size of the mushrooms. Season with parsley, salt and ground black pepper.
- Stir the corn flour into the white wine. Add a little to the mushrooms to bind the resulting liquid during cooking.
- Drizzle the prawns with lemon juice and season with salt and pepper. Dust with flour.
- In a small pan melt some butter and fry the garlic and the prawns.
- To serve, place the mushrooms on a plate with the chicken on top and the prawns to the side. Garnish with parsley.
