Chicken Fritters with Porcini Mushrooms

For the chicken patties, boil a large pot of salted water with a dash of olive oil and cook the patties according to instructions until al dente (about 8-12 minutes). Strain, briefly rinse in cold water and drain.

Cut the chicken breast into bite-sized cubes and season with salt and pepper. Heat a tablespoon of butter and oil in a pan and fry the meat briefly but vigorously (it should not be completely cooked). Remove and keep warm.

Heat the remaining tablespoon of butter in the remaining fat and slowly sauté the onion and garlic cubes in it. Meanwhile, cut the cleaned mushrooms not too small, then add them and cook until the liquid has evaporated.

Meanwhile, in another pan, fry the bacon slices with a little oil until really crispy.

Now pour cognac to the mushrooms, bring to a boil, pour in the soup and let everything boil down again vigorously. Mix in the chicken, add whipped cream and boil down the sauce until creamy. Stir in the cooked Fleckerl, stir through and season with salt and pepper.

Arrange the chicken meatballs with porcini mushrooms in warmed plates, sprinkle with chopped parsley and garnish each portion with a crispy slice of bacon.

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