Chicken and Mushrooms with Raasay Whisky Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

  • About

Serve with new potatoes and a green vegetable such as broccoli, or asparagus in season.


  • 10 g dried wild mushrooms (I like porcini)
  • 2 free-range chicken breasts
  • 11 level


First soak the dried mushrooms in about 100ml of boiling water, enough to cover, and leave for 20 minutes or so.

Toss the chicken in the flour and brown in a wide frying pan in 1 tbsp of olive oil. Remove after it is browned on each side and add the remaining oil and the chestnut mushrooms a