Chicken breast skewers with oyster mushroom sauce
- 600-800 g oyster mushrooms
- 1 kg chicken breast fillets
- 100-150 g prosciutto di Parma
- 1 kg new potatoes potatoes
- 200 ml single cream
- 1 tablespoon flour
- 2-3 cloves of garlic
- 1 bunch of fresh coriander
- oil, salt and pepper
Slice the oyster mushrooms and fry quickly in a little oil. Season with salt and pepper during cooking. Remove the mushrooms with a slotted spoon when cooked and put to one side. Mix the flour into the single cream and add to the mushroom juices with salt, pepper and crushed garlic.
Bring to the boil for a further minute, return the mushrooms to the pan and sprinkle with finely chopped coriander.
Cut the chicken breast into strips. Wrap loosely in the ham and thread onto the skewers. Cook in a non-stick frying pan with a little oil or on a grill. Season the small whole potatoes with salt and place in an ovenproof dish with a little oil.
Cook for about an hour at 190°C until soft. At the end of the cooking time pop them briefly under the grill until crispy.