Free-range chicken porcini mushroom pan

1. Clean the porcini mushrooms thoroughly. Place the free-range chicken slices in the hot pan and sear on all sides with olive oil until golden brown. Then remove the meat from the pan and set aside.
2. Melt the butter in the same pan. Add the onion strips and garlic and fry over a medium heat until translucent. Add the prepared porcini mushrooms and fry for about 5 minutes, stirring occasionally, until the mushrooms are lightly browned.
3. Deglaze with white wine (or stock) and allow the liquid to reduce for about 2-3 minutes. Then pour in the cream, add the thyme and stir well.
4. Return the fried chicken strips to the pan and mix everything together well. Season with salt and pepper and simmer for a further 5 minutes over a medium heat until the sauce has thickened slightly.
5. Sprinkle the finely chopped parsley over the porcini mushroom pan. Add a squeeze of lemon juice to round off the dish. Serve the porcini mushroom pan hot.

This dish goes perfectly with fresh tagliatelle, spaetzle or a crusty baguette.