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

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

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

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Chicken and Mushrooms with Raasay Whisky Sauce

Ingredients

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