for 4 person

Chicken

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

Sauce

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

How it's done

Chicken

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.

Sauce

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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