1 Let's start by making the broth. Pour carrots, shallots, a little thyme, 1 bay leaf, a little ginger, and 1 liter (1.1 qt) of water into a saucepan, salt and bring to a boil. After 15 minutes, add the chicken breasts and cook for another 10 minutes, then stop cooking and let it sit covered for 5 minutes.
2 Meanwhile make the roux in another saucepan and let it cool.
3 Remove the chicken breasts and keep them warm, then gradually pour your chicken stock over your roux, stir until you reach a good consistency, then add 5 cl (1.7 fl oz) of cream.
4 Now let's take care of the mushrooms. In the same saucepan you used to make the broth, melt 30 g (1.1 oz) of butter then add your shallots, sweat for 5 minutes then add your mushrooms, salt and pepper, then after 5 minutes pour in your cream, cook for about 10 minutes until your mushrooms have absorbed the cream, then remove from heat, quickly incorporate your egg yolk and your foie gras cubes. Plating: In the center of the plate, a quarter of the mushrooms, 1/2 sliced chicken breast on top, coat with your hot sauce and place a few truffle slices on top. *Of course you can prepare this recipe with free-range chicken breasts, capon breasts or pheasant.
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