Chicken breasts in foil with foie gras and porcini

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

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

Main course
Gluten-free

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