Chicken in cream sauce - Catering - Elle & Vire Professionnel
Lightly salt the chicken breasts and place in a heavy ovenproof dish along with the thyme, bay leaf and lemon peel.
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Cooking tools:
- Cooling rack
- Dish
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- Chef's knife
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Ingredients
- 3 bresse chicken breasts
- QS fleur de sel
- QS fine salt
- 1/4 liter chicken stock
- 3 pieces lemon peel
- QS Thyme / bay leaf
- 120 g fresh shelled green peas
- 10 tender fresh spinach leaves
- 4 thin slices of fennel
- 100 g chanterelle mushrooms
- 1 ripe beefsteak tomato
- 400 g Cooking Cream Sour Taste
- QS ground white pepper
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