Chicken fillet with mushroom pasta
The combination of the crispy chicken, the creamy mushroom sauce, and the fresh dill is a match made in heaven.
The addition of the mushroom soya and crushed juniper berries add a touch of umami and complexity to the dish.
TIPS
You can serve the pasta with grated Parmesan cheese for an extra touch of luxury.
30 min
4 persons
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INGREDIENTS
4 chicken fillets
1 onion, shreded
2 cloves garlic, chopped
250 g (1/2 pound) mushrooms, sliced
5 dl (2 cups) cooking cream
0,5 dl (1/4 cup) mushroom soya
2 teaspoons crushed juniper berries
1 buntle dill, chopped
2 tablespoons cooking oli
50 g (4 tablespoons) butter
400 g ( 1 pound) pasta
salt and pepper
RECIPE
1. Slice and fry 250 g ( ½ pound) mushrooms on a frying pan without oil or butter over medium-high heat. Let the mushrooms fry untill all the moisture is released, stir occasionally.
2. Shred 1 onion and it to mushrooms
3. Add 25 g (2 tablespoons) butter and let fry together for about 5 min
4. Chopp 2 cloves garlic and add to mushrooms
5. Add 2 teaspoons crushed juniper berries and 0,5 (1/4 cup) dl mushroom soya
6. Pour over 0,5 dl (1/4 cup) cooking cream and let simmer för about 10 min
7. Season 4 chicken fillets with salt and pepper
8. Heat up a frying pan and add 25 g (2 tablespoons) butter and 2 tablespoons cooking oil
9. Fry chicken fillets on both sides until they reach a steady temperature of 75°C (167°F) (about 4 min per side)
10. Cook 400 g (ca 1 pound) pasta and mix with mushrooms
11. Add all the dill and mix carefully
12. Season with salt and pepper
13. Serve chicken with mushroom pasta and some rawstirred lingonberries decorated with a sprig of dill.
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