Chicken and Mushrooms with Raasay Whisky Sauce

Name: Chicken and Mushrooms with Raasay Whisky Sauce
Yield: Serves 2
Cuisine: British
Ingredients: 200 ml double cream; 10 g dried wild mushrooms (I like porcini); 2 tbsp olive oil; 2 free-range chicken breasts; 11 level tbsp plain flour, seasoned; 60 ml Raasay whisky; 2 shallots, peeled and finely chopped; 200 g chestnut mushrooms, sliced

Preparation info

Serves
2

Difficulty
Medium

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.

Ingredients

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

Europe
United Kingdom
Main course
Scotland

Method

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