For 4 servings

400g chicken stock
2 chicken breasts
50g cream
25g porcini mushrooms, dried
50g bacon
1 chalotte
20g white chocolate

2-3 stalks parsley

Soak the porcini mushrooms in water. Cut the bacon into small strips, chop the chalotte.

Heat the chicken stock to 70 degrees. Put in the chicken breasts, let them steep in the broth at 65 degrees for 20 minutes with the lid closed. Take them out of the broth, strain the broth through a very fine sieve or straining cloth.

Fry the bacon, reduce the heat and sauté the chalotte with the bacon. Pass the soaking water through a sieve and pour it into the bacon and chalotte mixture, as well as the chicken stock.

Reduce the stock by half. Pour in cream and crumble in chocolate.

Slice the chicken breast finely and add it to the sauce.

Serve with rice and top with chopped parsley.

Tip

A little tip on porcini mushrooms: Put some dried porcini mushrooms into a grinder, i.e. an electric coffee grinder. Put the powder in a screw jar and you can refine your sauces with it.