Chardonnay AOP Bourgogne Tonnerre Oak Barrel 2020

Chicken escalope with cream and morels

Ingredients:

6 chicken escalopes from Coteau des Saveurs
90 cl of water

100 g of Morels and mushrooms
1 small pot of cream
Butter, Salt, Freshly ground pepper

 

Preparation :

1. Boil the Morels and mushrooms for 15 minutes in 50 cl of water.
2. Brown the chicken cutlets on each side with butter until the pieces are a little golden. Salt, pepper.
3. Rinse the Morels and mushrooms well with 40 cl of water then drain them.
4. When the escalopes are nicely browned, add the raw crene.
5. Add the Morels and the mushrooms to the cream and the escalopes.
6. Leave to heat for a few minutes.

Serve with rice or pasta.