: 10 minutes – cooking
: 30 minutes – The cost
: ** – Difficulty
Ingredients for 4 people
400 gr chicken fillet, 5 chopped onions, 1 carrot, 200 gr peeled mushrooms and finely chopped, 200 gr diced tomato meat, 20 cl chicken juice, 10 cl wine vinegar, 3 tablespoons mustard, 1 bunch parsley , 22 g butter, 1 tablespoon sunflower oil, 1 tablespoon liquid cream, salt, pepper.
Cut the carrot into thin slices.
In butter and oil, sauté the onions for 3 minutes with the mushrooms. Reserve the filling and fry the chicken over high heat.
Set aside, rub the pan with the broth and vinegar, then add the tomatoes, garnish, carrot and chicken. Let simmer for 35 minutes. Book the chicken.
Add the mustard and half the minced parsley and reduce the cooking juices by half. Filter the sauce through a sieve and beat adding 1 tablespoon of liquid cream.
Pour the sauce over the chicken, spread the vegetables and serve with homemade puree.
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