Band Nests with Chicken Breast and Brandy

For the ribbon nests with chicken breast, soak the porcini mushrooms in a bowl of hot water for 10 minutes. Cook Recheis Variation Bandnester according to package instructions until al dente. Strain well and mix with a little oil.

Heat oil in a large skillet and saute crushed garlic in it for about 1 minute. Add sliced mushrooms and porcini, and diced ham. Pour brandy and add whipped cream. Then simmer for 2 minutes. Tear chicken breast into bite-sized pieces and add to sauce with peas and chopped parsley. Season with salt and pepper and simmer again for 4-5 minutes, stirring. Arrange ribbon nests with chicken breast on plates, pour sauce over them and garnish with cress.

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