Recipe: Bresse Chicken Breast Lucullus

Name: Blanc de volaille de bresse lucullus
Prep time: 45 min
Cook time: 45 min
Total time: 150 min
Yield: 4 portions
Ingredients: 2 beaux filets de volaille de Bresse*200 g de petits champignons de paris nettoyés en taillés en taille50 g de bloc de foie gras de canard30 g de beurre 1échalote ciseléePour le bouillon50 g d'échalotes ciselées pareil en carotte thym laurier et un peu de gingembre.Roux pour la suprême50 g de beurre et 50 g de farine de maïs50 cl de crème fraîche 30%1 jaune d'oeuf1 Truffe Mélano de 30 g environ taillées en fines lames.Sel et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Meat

Prep 45 min

Cook 45 min

Rest 1h

Total 2h30

Servings 4 serv.

Ingredients for 4 servings

2 beautiful Bresse chicken breasts*
200 g of small cleaned button mushrooms cut into pieces
50 g of duck foie gras block
30 g of butter 1 shallot minced
For the broth
50 g of minced shallots, same for carrot, thyme, bay leaf and a little ginger
Roux for the sauce
50 g of butter and 50 g of cornstarch
50 cl of 30% crème fraîche
1 egg yolk
1 Truffle Mélano about 30 g cut into thin slices
Salt and freshly ground pepper

Step-by-step directions

1- Let's start by making the broth. Pour carrots, shallots, a little thyme, 1 bay leaf, a little ginger, and 1 liter 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 of cream.

4- Now let's take care of the mushrooms. In the same saucepan you used to make the broth, melt 30 g 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.

Chapon Poulet au vin Lucullus