Chicken with mushroom sauce

Chicken with mushroom sauce

Total: 45 Min. | Active: 45 Min.
Nutritional value / person: 664 kcal
, Fat: 19 g
, Carbohydrate: 72 g
, Protein: 45 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


4 chicken breasts (each approx. 120 g)
½ tsp salt
a little pepper
4 slices cured ham


1 tbsp olive oil
1 garlic clove, squeezed
1 red onion, thinly sliced
½ bunch thyme, finely chopped
15 g dried porcini mushrooms, immersed in cold water for approx. 5 mins., drained
300 g carrots, diagonally sliced
1 tbsp honey mustard
2 dl single cream for sauces
1 dl white wine
1 dl water
¼ tsp salt

Wild rice

350 g wild rice mix
8 dl salted water, boiling
1 tbsp honey mustard
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How it's done

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Season the chicken breasts, wrap each one in a slice of cured ham. Heat the frying pan, fry the chicken over a medium heat for approx. 5 mins. on each side. Remove the chicken, set aside.


Heat the oil in the same frying pan, add the garlic, onion and thyme, briefly sauté. Add the mushrooms and carrots, cook for approx. 10 mins. Add the mustard, pour in the single cream, wine and water, season with salt. Return the chicken to the pan and simmer for approx. 10 mins.

Wild rice

Cook the rice (uncovered) in boiling salted water for approx. 15 mins., mix in the mustard. Plate up the rice, serve the chicken and vegetables on top.

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