Chicken in Riesling Sauce with Mushrooms

Have fun preparing this mushroom dish!

Preheat oven to 120 degrees (convection oven not suitable/gas oven: level 1).

Rinse meat, rub dry and season with salt and pepper.

Heat oil in a frying pan suitable for oven, brown meat in it on the skin side. Turn fillets to the other side, add 1 tbsp butter and kitchen herbs. Cook fillets in the stove for about 10 minutes.

Clean mushrooms and cut into quarters. Peel shallot and cut into fine cubes. Heat 1 tbsp. butter in a frying pan and sauté shallot until translucent. Add mushrooms and sauté, season with salt and pepper. Wash the parsley, shake dry, chop and toss into the mushrooms.

For the Riesling sauce, bring wine and stock to a boil and boil at high temperature by 3/4. Mix in whipped cream and double cream. Season the sauce with salt, pepper and sugar.

Remove chicken fillets, serve with sauce and mushrooms. Serve with ribbon noodles tossed in butter.

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