CREAMY CHICKEN BREAST WITH MUSHROOMS
Portions : 4 - Preparation : 5 minutes - Cooking : 20 minutes
Ingredients
- 4 Québec chicken breasts
- 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
- 2 pinches herbes de Provence blend
- 2 King mushrooms, sliced
- 6 Shiitake mushrooms, cubed (stems removed)
- 8 small button mushrooms, cut into 4 pieces
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 lemon, juice
- 30 ml (2 tbsp.) maple syrup
- 30 ml (2 tbsp.) pink peppercorns, cracked
- 125 ml (1/2 cup) 35% cream
- 75 mL (5 tbsp.) parsley leaves, chopped
- Salt and pepper to taste
- 4 portions Grelot potatoes, boiled
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In a hot skillet, sear chicken breasts coated with Mycryo butter or in a fatty substance of your choice, 2 minutes on each side. Sprinkle with herbes de Provence, salt and pepper.
- Place the chicken on an ovenproof tray lined with a silicone mat and bake for 12 to 15 minutes, or until an internal temperature of 74°C (165°F) is reached.
- Alternatively, stop cooking at an internal temperature of 72°C (161°F), wrap the breasts in aluminum foil and let the meat rest for 5 minutes.
- Meanwhile, in a hot frying pan, sear the mushrooms and onion coated with Mycryo butter, or in the remaining fat of your choice, for 2 minutes.
- Add the garlic, lemon juice, maple syrup, pink pepper, salt and cream and simmer for 2 minutes.
- Then add the parsley. Check the seasoning.
- Drizzle over the chicken breasts.
- Serve the chicken breasts with the potatoes.
