Chicken mushroom boat

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the chicken.

Step 2

Heat the oil in the pan. Leave the heat on medium high and add the chicken. Fry for about 2min. Season with salt and pepper and fry for another 2-3min.

Step 3

Slice the champignons, dice the onion and mince the garlic and parsley.

Step 4

Heat the oil in the same pan you fried the chicken. Leave the heat on medium. Add the onions and garlic. Fry for about 2min.

Step 5

Now add the champignons and fry for another 2-3min until they have shrunk in size completely.

Step 6

Add the tomato paste and mix well.

Step 7

Pure in the white wine. Let it reduce for about 2min.

Step 8

Pure in the heavy cream and mix well.

Step 9

Now add the fried chicken and parsley. Reduce the heat to low and let the sauce simmer for 10min.

Step 10

You only need the bottom half of the baguette. Try to cut off as little as possible from the upper half.

Step 11

Hollow out the bottom half of the baguette.

Step 12

Pure in the sauce.

Step 13

Finish with the provolone cheese.

Step 14

Place the boat on a baking tray and bake for about 5-10min at 200 degree circulation air until the cheese has melted. Enjoy!