Preparation
Clean the mushrooms. Cut any larger oyster mushrooms in half.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000026/000026_step_1_M.jpg)
Cut the tomatoes into small dice. Peel and finely chop the shallots.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000026/000026_step_2_M.jpg)
Wash the rosemary, shake dry and chop the leaves.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000026/000026_step_3_M.jpg)
Heat 2 tbsp oil in a pan and fry the chicken over a high heat for about 20 seconds on each side.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000026/000026_step_4_M.jpg)
Remove the chicken from the pan, season with salt and keep warm wrapped in foil.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000026/000026_step_5_M.jpg)
Add the mushrooms and remaining oil to the pan and fry over a high heat for 1 minute, stirring.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000026/000026_step_6_M.jpg)
Add the shallots and continue to cook over a medium heat for 1 minute.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000026/000026_step_7_M.jpg)
Add the veal stock and soy cream.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000026/000026_step_8_M.jpg)
Add the rosemary and sun-dried tomatoes. Cook gently for a few minutes until creamy.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000026/000026_step_9_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000026/000026_step_10_M.jpg)