20g dry porchini mushrooms, (optional)
4 chicken breasts, cut into pieces
300g fresh mushrooms, sliced
2 cloves garlic, chopped
1 red onion, thinly sliced
2tbsp olive oil
2dl white wine, (or chicken stock)
5dl cream, (or sour-cream)
200g fresh parmesan cheese, grated
fresh basil, chopped
fresh sage, chopped
Preheat the oven to 200˚C.
Put the dried mushrooms in a bowl and pour 1dl of boiling water over, let in cool down for about 10 minutes.
Put the spaghetti in some boiling salted water.
Put some olive oil into a hot pan and fry the chicken until brown. Take the porchini mushrooms out of the water (but save the water) and add to the chicken along with the red onion, garlic and fresh mushrooms. Stir together.
Add the white wine and porchini water to the pan, lower the heat to medium and let it simmer for a few minutes until the chicken is cooked and the wine has reduced a little. Add the cream and let it simmer for another 2 minutes.
Pour the water off the spaghetti when it´s "al-dente" and add it to the chicken. Add ¾ of the parmesan cheese and all the fresh herbs and stir together. Grate the rest of the parmesan cheese over and bake in the oven in an oven-proof dish or the same pan (if it has a steel handle) until bubbly and golden (approx. 10-12 min)