Recipe: Farm Chicken Breast with Mousserons

Name: Blanc de volaille fermière aux mousserons
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 portions
Ingredients: Blanc de volaille fermière aux mousserons pour 4 personnes :4 Filets de volaille « fermière »400 g de mousserons juste les quelques herbes ou végétaux supprimés1 échalote ciselée35 cl de crème liquide(30%)30 g de beurre fin10 cl de vin blanc du Jura* (pas obligatoire mais excellent)sel et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 4.8/5 (6 reviews) Meat

Prep 10 min

Cook 20 min

Total 30 min

Servings 4 serv.

From May to October depending on the weather you will find them at the edge of forests and sometimes even in open fields these mousserons wonderful little mushrooms whose taste is similar to that of morels

Ingredients for 4 servings

Farm chicken breast with mousserons for 4 people:
4 "Farm" chicken fillets
400 g of mousserons just removing a few herbs or vegetables
1 shallot finely chopped
35 cl of liquid cream (30%)
30 g of fine butter
10 cl of white wine from Jura* (not required but excellent)
salt and freshly ground pepper

Step-by-step directions

1- On your work surface remove your tenderloin fillets with a fine knife remove the small nerve then place them near your fillets salt and pepper both sides then wrap your small tenderloins holding them with a small pick.

2- In a sauté pan melt the butter with a drop of oil when it is very hot place your fillets and tenderloins then roast them 5 minutes on each side (not too marked).

3- Then arrange your chopped shallot around them sweat for 2 minutes add your wine and your cream salt and pepper. Bring to a boil again pour in your mousserons bring to a boil again then turn off the heat and cover rest for 15 minutes.

4- You understand it the chicken while resting will release its flavor which will then blend with that of the creamed mousserons.
Serve on hot plates the chicken supreme sliced the mousserons around and the small tenderloin on the side for a simple yet very tasty dish.
* The best would be to serve with a Château Châlon the king of Jura wines.

Poulet aux champignons