Chicken with mushroom and leek ragout
- 500 g baby button mushrooms
- 1 small leek
- 100 ml rice cream
- 1 chicken breast with skin
- thyme, salt and pepper
- garnish: roasted potatoes
Season the chicken breast with salt and pepper, sprinkle with thyme, and place in the oven to roast until golden brown. For the ragout, sauté the baby mushrooms and sliced leek in a frying pan.
Season with salt, pepper and thyme. Add the rice cream and bring to the boil.
Slice the chicken breast and serve with the mushroom and leek ragout and roasted potatoes.