450g fresh chicken breast, diced
15g plain flour for dusting (use gluten free flour if preferred)
2 tsps ghee or coconut oil
a pinch of sea salt and black pepper
5 small shallots, chopped
1 clove garlic, chopped
100g closed cup mushrooms, sliced
15g dried porcini mushrooms, pre-soaked in cold water for 10 minutes 150ml chicken stock (made with 1 organic stock cube)
1 bay leaf
Lightly flour the chicken pieces.
Melt half of the the ghee / oil in a large saucepan over a medium heat. Add the chicken and cook for 3-4 minutes, stirring occasionally to seal on all sides.
Season with salt and pepper and stir. Remove the chicken from the pan and set aside.
Melt the remaining ghee / oil in the saucepan. Add the shallots and sauté for 3-4 minutes, stirring until soft.
Add the garlic and closed cup mushrooms and fry for 2-3 minutes, stirring frequently.
Add the chicken, soaked porcini (including water), stock and bay leaf. Simmer for 20 minutes, or until the chicken is cooked thoroughly. Check the sauce after 10 minutes. Add a drop more water if required.
Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on same day.
Serving suggestion: Serve with steamed rice or new potatoes and greens of your choice.