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Ingredientes
- 1 handf dry porcini
- 9 ounce mixed mushroom, (field, oyster, and shiitake), torn up
- 1 lrg wineglass white wine
- 2 med potato, peeled, sliced, and, cooked
- 3 lrg knobs of butter, (3 tbsp)
- 1 handf fresh thyme
- 2 clv garlic, peeled, and, sliced extra virgin olive oil sea salt freshly grnd black pepper
- 2 x 7 ounce skinless chicken, breasts, scored
- 1 x egg, beaten
Direcciones
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix the mushrooms, wine, potatoes, butter, thyme, garlic, extra virgin olive oil, salt, and pepper together in a bowl; add in the chicken.
- Using wide aluminium foil, make a bag by folding 1 large (about 3 feet) piece in half. Brush all four edges with egg wash and fold the foil in half again, creating a double thick bag with a closed end. Fold the side edges over twice, creating two sealed edges; and leaving one side open. Place mix into the aluminium foil bag, including all the liquid, making sure you do not pierce the foil. Close up the final edge, making sure the bag is tightly sealed and secure on all sides, and carefully slide it on to a roasting tray.
- Place the tray on a high heat on the burners for 1 minute to get the heat going, then bake in the middle of the preheated oven for 25 min.
- Remove from the oven, place the bag on a big plate, take it to the table and break open the foil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 2 servings | |
| Calories 327 | |
| Calories from Fat 39 | 12% |
| Total Fat 4.36g | 5% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.04g | |
| Cholesterol 168mg | 56% |
| Sodium 131mg | 5% |
| Potassium 1435mg | 41% |
| Total Carbs 33.0g | 9% |
| Dietary Fiber 4.8g | 16% |
| Sugars 3.48g | 2% |
| Protein 39.77g | 64% |
