Preparation

Step: 1/10

Clean the mushrooms. Cut any larger oyster mushrooms in half.

Step: 2/10

Cut the tomatoes into small dice. Peel and finely chop the shallots.

Step: 3/10

Wash the rosemary, shake dry and chop the leaves.

Step: 4/10

Heat 2 tbsp oil in a pan and fry the chicken over a high heat for about 20 seconds on each side.

Step: 5/10

Remove the chicken from the pan, season with salt and keep warm wrapped in foil.

Step: 6/10

Add the mushrooms and remaining oil to the pan and fry over a high heat for 1 minute, stirring.

Step: 7/10

Add the shallots and continue to cook over a medium heat for 1 minute.

Step: 8/10

Add the veal stock and soy cream.

Step: 9/10

Add the rosemary and sun-dried tomatoes. Cook gently for a few minutes until creamy.

Step: 10/10

Remove the chicken from the foil and reheat them in the sauce. Place the chicken on plates and serve with the mushroom sauce. Brown rice is a good accompaniment.