Chicken With Heavy Cream Sauce | Taste France Magazine
This recipe is simple and easy to make, but it will steal the show every time!
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Cooking tools:
- Cocotte
- Stove
- Pot
- Plate
- Spoon
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- x 1.00 Landes Free-Range Chicken PGI Label Rouge
- 50 cl Isigny Crème Fraîche & Bresse Crème Fraîche PDO
- 10 ml Vallée des Baux-de-Provence Olive Oil PDO
- 30 g Charentes-Poitou Butter PDO
- 1 c Chardonnay wine
- 2 c water
- 100 g Cévennes Sweet Onion PDO
- 5 c button mushrooms
- Salt
- pepper
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