Chicken in a Pocket
"From the famous German chef Tim Melzer. Chicken filets, with mushrooms, onions, cherry tomatoes cooked in tinfoil packets with a white wine cream sauce. LECKER."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 6 (4 ounce) chicken breast fillets
- 20 cherry tomatoes, cut in half
- 4 ounces chanterelle mushrooms
- 4 ounces shiitake mushrooms
- 2 garlic cloves, pressed
- 2 shallots, finely chopped
- 4 ounces creme fraiche
- 1 glass white wine
- 1 sprig fresh rosemary, needles chopped, stem discarded
- salt and pepper
directions
- Preheat oven to 400°F.
- Clean the mushrooms, mix with the shallots and the garlic.
- In another bowl, mix the wine, tomatoes, crème frâiche, rosemary, and tomatoes together, salt and pepper to taste.
- Split the mushroom, garlic, shallot mixture into six tinfoil squares. (10 inches x 10 inches or so each).
- Add one filet to each square.
- Top each filet with equal portions of marinade and drizzle a bit of olive oil on each.
- Seal tightly, and bake for about 30 minutes, depending on the size of the filets. Small ones could be done in 25.
- ENJOY!
- * I used white button mushrooms because I couldn't find the others, and it was still really fantastic.
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RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
