Smørrebrød with Poached Chicken, Mushrooms and Sage
Poached chicken with mushrooms and sage © kvalifood.com
Poached chicken breast is juicy and tender and works well on toasted bread. The mushrooms are cooked into a creamy sauce with cream, and fried sage leaves add a crispy and aromatic element.
Ingredients
Yields 4 servings
Toast
- 4 slices white bread
- butter, for spreading
Poached chicken
- 2 chicken breasts
- 5 dl chicken stock (or lightly salted water)
- 1 bay leaf
- 5 peppercorns
Mushroom cream
- 300 g mushrooms, sliced
- 1 tbsp butter
- 1 dl cream
- salt
- pepper
To serve
- 8 fresh sage leaves
- butter, for frying
- flaky salt
Directions
Poached chicken
Bring the stock to the boil with the bay leaf and peppercorns. Reduce to a gentle simmer and add the chicken breasts. Poach for 15–18 minutes until just cooked through. Leave to rest in the liquid, then slice.
Mushroom cream
Fry the mushrooms in butter over high heat until golden. Pour in the cream and simmer until the sauce thickens. Season with salt and pepper.
Fried sage
Melt a knob of butter in a pan and fry the sage leaves for 30–40 seconds until crispy. Transfer to paper to drain.
To serve
Toast the bread and spread with butter. Lay slices of chicken on the bread. Spoon the mushroom cream over and top with fried sage leaves and flaky salt.