Name: Chicken breasts in foil with foie gras and porcini
Prep time: 20 min
Total time: 20 min
Yield: Makes 2 servings
Ingredients: 4 ounces foie gras, cut into chunks; ¼ pound fresh porcini or shiitake mushrooms, trimmed and sliced; 2 boneless, skinless chicken breast halves (about 12 ounces); Salt and freshly ground black pepper; 1 cup shredded cabbage; 2 tablespoons extra-virgin olive oil; 1 tablespoon butter; 3 tablespoons Jus Rôti or any good chicken stock; 2 cloves garlic, peeled and crushed

Preparation info

Makes
2
servings

Difficulty
Easy
Ready in
20 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

The ultimate in luxury, really delicious—but easy as well.

Ingredients

2 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and crushed
¼

Method

Place half the olive oil in a medium skillet and turn the heat to high. A minute later, add the garlic, mushrooms, and salt and pepper to taste. Cook, stirring frequently, until the mushrooms are tender and browned all over, 5 to 10 minutes.
Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Use the butter to smea

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Chicken breasts in foil with foie gras and porcini

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of