Chicken breast with porcini mushroom and white wine sauce, with garbanzo compote on the side! Looks amazing!
This was a very simple and fabulous dish:
Garbanzo puree:
Drain one can of garbanzo beans and let it simmer in low heat for around 15 minutes, you can see they start to peel, after wards take them out of the heat and mash them, add salt, pepper and olive oil, garnish with some rosemary and parmesan cheese.
Chicken:
Sprinkle salt and pepper on the chicken breasts, let it sit for 30 minutes.
Sprinkle some Italian seasoning on them and drizzle some olive oil.
Pre heat a skillet pan with 2 table spoons of butter, add a few dried porcini mushrooms, some white wine and a little bit of chicken broth, let it boil (10 mins) and low the heat for another couple of minute until the mushrooms are soft.
Insert the chicken breasts into the broth and let it cook 10 minutes on each side, the texture should be firm and they should have a golden brown coloration.
Take out the chicken and cover for 5 minutes, add some heavy whipping cream into the left over broth and whip until it comes to a boil, it should reduce and have a nice heavy texture (10 -13 minutes in medium heat)
You are ready to serve!
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