Try this delicious pasta dish:
Clean the chanterelles and roast them in a frying pan with butter, season with salt, lastly add the young onion and sauté.
Cut and plate the chicken breasts. Blend the meat cuttings (approx. 15 g) with egg white, 1 tbsp. whipping cream and a pinch of salt in a hand mixer to a farce (the ingredients should all have cooled down). Grind the toast. Season the chicken breasts with salt, sprinkle with the crumbs and brush the farce thinly. Spread a few chanterelles evenly on top and roll up into a roulade, tying well with spaghetti. Fry the roulades in clarified butter on all sides and then cook in the oven at 220 degrees for about
10 min. cook.
In a saucepan, melt 2 tablespoons of butter, add flour and whipping cream, stir well with a whisk, add milk and briefly lightly bubble. Stir in the remaining chanterelles and season with salt, pepper and a pinch of nutmeg.
Serve the roulades with the sauce. This goes well with ribbon noodles.
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