Preparation | Cooking | Start to finish |
---|---|---|
33 min. | 17 min. | 50 min. |
1 | Prepare 250 g button or field mushrooms, cut them into strips. | |
2 | Put in a bowl and sprinkle with juice of ½ lemon. | |
3 | Put a frying-pan over high heat, pour in 2 tablespoons olive oil. | |
4 | As soon as oil is smoking lightly, add mushrooms without salt, and cook for 2 minutes while stirring, or if you know how to, "faites sauter". | |
5 | After 2 minutes, remove from heat, salt, pepper, and pour into a strainer. Leave to drain. | |
6 | Meanwhile, cut 4 chicken breasts into pieces. | |
7 | Put a frying-pan (notnon-stick) on medium heat, and pour in 3 tablespoons olive oil and 1 tablespoon butter. | |
8 | As soon as it sizzles, add chicken pieces. | |
9 | Cook on all sides, stirring occasionally. Heat serving plates. | |
10 | When chicken pieces are golden brown, add 200 ml cream. | |
11 | Then déglaze: this means scrape the bottom of the pan with a wooden spatula to incorporate all the delicious cooking juices with the cream . Then allow to thicken over low heat. | |
12 | When sauce is thick enough (to your taste), add mushrooms, mix well. Cook a further one or two minutes and check seasoning. | |
13 | Pour onto hot serving plates, and serve immediately. |