Chicken with Porcini Mushrooms and Pearl Onions + Carrot Puree + Buttered Brussels Sprouts Leaves


Nice recipes for fall! Enjoy!

Chicken with Porcini Mushrooms and Pearl Onions

Serves 2


2 chicken breasts, skinless, boneless

2 Tbsp. butter

10 pearl onions

1 oz. dried porcini mushrooms

¼ cup white wine


Season chicken with salt and pepper. Heat a skillet over medium-high heat with butter. Add chicken and cook each side for about 5 minutes. Remove chicken from pan and add pearl onions. Cook for 5 more minutes until they start to brown. Add porcini mushrooms and wine. Turn up heat to reduce wine by half. Put chicken back in pan and cook for another 2 minutes in sauce.

Carrot Puree

Serves 2


5 carrots, cut into chunks

½ onion, roughly chopped

¼ cup cream


Boil carrots and onions until tender and falling apart. Place carrots and onion into food processor with cream. Puree till smooth. Add salt and pepper to taste.

Buttered Brussels Sprout Leaves

Serves 2


1 Tbsp. butter

1 Tbsp. oil

1 garlic clove, smashed

2 cups Brussels sprouts, pulled apart into leaves


Heat butter and olive oil in sauté pan. Add garlic and cook until barely brown and remove. Add Brussels sprout leaves and sauté for 5 minutes. Season with salt and pepper.

Recipes inspired by Sunday Suppers

More Fall Chicken Dinners:


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