Poultry Mushroom Meat

Meanwhile, dip the tomatoes in boiling water for 15 seconds, peel off the skin, remove the seeds and cut the tomato flesh into small cubes. Chop the shallot very finely and pluck the leaves from the parsley.

Cut off the earthy parts of the mushrooms. Clean the mushrooms with a paper towel and rinse them only if necessary under gently running water. Next, cut the mushrooms into small cubes.

Cut the poultry meat (without skin) into 3×3 cm cubes, season with the herb mixture and sauté in a pan in the foaming butter at high temperature for 1 minute. Keep poultry warm on a plate at the edge of the stove with the lid closed.

Add butter to the frying pan and sauté the finely diced shallot until golden brown. Add mushrooms and sauté over high heat until all liquid has evaporated. Add diced tomatoes, dust with a hint of paprika, squeeze and add garlic clove and sauté all together, turning continuously over high heat until nicely colored.

Then extinguish with the balsamic vinegar, reducing it almost completely, because you only need its wonderful aroma. Add the white wine and soup (or chicken stock) and make the whole thing to a syrupy consistency at high temperature. Finally, add the cream, remove the pan from the stove and carefully season the sauce with salt, a hint of curry and a touch of cayenne.

The sauce

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