Chicken With Heavy Cream Sauce | Taste France Magazine
This recipe is simple and easy to make, but it will steal the show every time!
Ingredients
- x 1.00 Landes Free-Range Chicken PGI Label Rouge
- 50.00 cl Isigny Crème Fraîche & Bresse Crème Fraîche PDO
- 10.00 ml Vallée des Baux-de-Provence Olive Oil PDO
- 30.00 g Charentes-Poitou Butter PDO
- 1.00 c Chardonnay wine
- 2.00 c water
- 100.00 g Cévennes Sweet Onion PDO
- 5.00 c button mushrooms
- Salt and pepper
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