Using a sharp knife create a pocket lengthwise across the chicken supreme, meanwhile mash well the feta and basil and stuff with. Zest the lime and mix with the oaths, beat the eggs and flour into a batter. Dip the stuffed chicken into the eggs than roll on the oaths and deep fry until golden than finish in the oven until cooked through. Soak the porcini in the wine and leave for at least and hour. Peel and boil the potato until softened than mash together with the mustard seasoning, knob of butter and also some cream. Turn the carrot in barrel shape, blanch and sauté in salted butter. Blanch also broccoli and season. In butter sauté the garlic and chopped onion until softened on low heat add the sugar and caramelize on high heat. Pour in the wine and porcini and reduce by half.
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