CHICKEN AND CHANTERELLES AU GRATIN
Kyckling- och kantarellgratäng
Make a lovely gratin with taste of Swedish autumn and of Italy! Instead of chanterelles, you can choose some other kind that you like.
4 servings
10 oz penne pasta
1 tablespoon olive oil
2 chicken fillets
1 ¼ cups chanterelles
2 tablespoons butter or margarine
2 garlic cloves
2 cups cream, 15% fat
10 sundried tomatoes in oil
1/3 cup fresh basil, chopped
3½ oz grated mozzarella
1 ¾ oz grated Parmesan cheese
Heat the oven to 390F. Boil the pasta but not the full time.
Dice the chicken and fry it lightly in a pan. Flavour with salt and pepper. Fry the chanterelles in the fat. Finely chop the garlic and cut the sundried tomatoes in pieces. Mix pasta, chicken, chanterelles, garlic, tomatoes and basil in a greased, oven-proof dish. Stir together cream and mozzarella and pour this in. Sprinkle with grated Parmesan cheese and bake for about 25 minutes.
Leave the gratin in peace for about 5 minutes before serving, then decorate with a couple of nice-looking chanterelles and some basil leaves and serve.
Enjoy!
Bella
Kyckling- och kantarellgratäng
Make a lovely gratin with taste of Swedish autumn and of Italy! Instead of chanterelles, you can choose some other kind that you like.
4 servings
10 oz penne pasta
2 chicken fillets
1 ¼ cups chanterelles
2 tablespoons butter or margarine
2 garlic cloves
2 cups cream, 15% fat
10 sundried tomatoes in oil
1/3 cup fresh basil, chopped
3½ oz grated mozzarella
1 ¾ oz grated Parmesan cheese
Heat the oven to 390F. Boil the pasta but not the full time.
Dice the chicken and fry it lightly in a pan. Flavour with salt and pepper. Fry the chanterelles in the fat. Finely chop the garlic and cut the sundried tomatoes in pieces. Mix pasta, chicken, chanterelles, garlic, tomatoes and basil in a greased, oven-proof dish. Stir together cream and mozzarella and pour this in. Sprinkle with grated Parmesan cheese and bake for about 25 minutes.
Leave the gratin in peace for about 5 minutes before serving, then decorate with a couple of nice-looking chanterelles and some basil leaves and serve.
Enjoy!
Bella
No comments:
Post a Comment