Poulet et sa sauce aux champignons

Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a special dish, Poulet et sa sauce aux champignons. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

Poulet et sa sauce aux champignons is one of the most favored of current trending meals in the world. It's simple, it is quick, it tastes delicious. It is appreciated by millions every day. Poulet et sa sauce aux champignons is something that I've loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Poulet et sa sauce aux champignons, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Poulet et sa sauce aux champignons delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Poulet et sa sauce aux champignons is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can cook Poulet et sa sauce aux champignons using 9 ingredients and 7 steps. Here is how you cook it.

Encore une recette de ma grand-mère ! Quelles sont bonnes ses recettes… Elles me plaisent tant. Petite (et jusqu’à il y a quelques mois), je n’aimais pas les champignons. En fait, je n’avais jamais goûté. Et devinez quoi ? Depuis que je connais ce plat, j’adore les champignons !

#platdété

Ingredients and spices that need to be Take to make Poulet et sa sauce aux champignons:

1. 600 g champignons blancs
2. Sel
3. Poivre
4. 2 cuillères à café fond de veau
5. 4 blancs de poulet
6. 20 cl crème légère semi-épaisse
7. 1/2 cuillère à café muscade
8. 2 échalotes
9. 300 g blanc de poulet

Instructions to make to make Poulet et sa sauce aux champignons

1. Dans une poêle, faire cuire les blancs de poulet
2. Éplucher les champignons, les rincer et les émincer – Il ne faut pas qu’il reste trop longtemps mouillés sinon ils vont noircir
3. Dans une autre poêle, verser un filet d’huile d’olive, les échalotes râpées et les champignons coupés
4. Une fois que les champignons prennent de la couleur et rendent leur eau, verser la crème fraîche
5. Saler, poivrer et épicer du fond de veau et de muscade
6. Couvrir et laisser mijoter jusqu’à ce que la sauce soit plus épaisse
7. Faire cuire les escalopes de poulet dans une poêle après les avoir salé et poivré

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