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Aiguillettes de Poulet a la Crème et Champignons

Chicken Fingers with a cream and mushroom sauceChicken Strips with a Cream and Mushroom Sauce

Ingredients: (Serving Two)

800 g of chicken strips

6 medium white mushrooms (about 200 g with no stem, and once peeled and sliced)

1 garlic clove, thinly chopped

1 shallot, thinly chopped

30 g butter

20 cl of liquid, 30 % fat, cream

Flower

Salt, Pepper

Directions:

Put some flower on a plate and flower both sides of your chicken strips.

Take the stem off your mushrooms and gently peel them.

Peeling the Mushrooms

Thinly slice the mushrooms.

Sliced Mushrooms

In a pan, heat 15 g of  butter over medium heat and cook the chicken strips.

Cooking the chicken

Once they have a nice color on both sides, remove from the pan and set aside.

Melt 15 g of butter in a pan, add the mushrooms and cook for about 7 minutes, stirring often.

Cooking the mushrooms

Add the chopped shallot and cook for 5 more minutes. Add the chopped garlic and cook for 1 more minute.

Add the cream and bring it to a simmer. Let the cream simmer for 10 minutes.

Adding the cream

Put the chicken back into the sauce, add Salt and Pepper to taste.

Once the chicken is hot again, remove from the heat and serve.

This dish can be served with steamed rice or if you prefer with pasta.

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