Aiguillettes de Poulet a la Crème et Champignons
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
Put some flower on a plate and flower both sides of your chicken strips.
Take the stem off your mushrooms and gently peel them.
Thinly slice the mushrooms.
In a pan, heat 15 g of butter over medium heat and cook the chicken strips.
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.
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.
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.