Chicken escalope with mushrooms and riesling Ingredients: 1 pot of crème fraîche (20 cl) - 2 - onions - 80 g of - butter oil pepper salt - 6 - chicken escalopes - 30 cl of - riesling - 300 g of - button mushrooms - 20 cl of - chicken stock (in cubes) - 1 - egg yolk - 2 - shallots.
Utensils: 1 casserole dish - 1 salad bowl 1 brush - 1 kitchen whisk - Buy 1 salad bowl - 1 kitchen scale - 1 dish -
Total time:
1h30
Preparation:
30 min -
Cooking:
1 hour
Phase 1
Cut the mushroomsn slats. Peel and slice the shallots and onions. Heat the oil (2 tablespoons) and 40 g of butter in a casserole dish. Brown the chicken cutlets until they are golden brown on all sides.
Phase 2
Remove them from the casserole and set them aside. Add the remaining butter to the casserole dish. Sauté the mushrooms. When they start to brown, add the shallots and onions. Leave to brown for a few minutes over high heat. Salt and pepper the chicken cutlets, then return them to the casserole dish. Mix.
Phase 3
Pour the riesling over the chicken. Let simmer for 5 minutes, then add the chicken stock. Season with salt and pepper. Cover the casserole dish then simmer for 1h30 over low heat, basting the chicken pieces from time to time.
Phase 4
At the very last moment, when the chicken is cooked, whisk the egg yolk and crème fraîche in a bowl. Pour this mixture into the casserole dishmixing gently. Correct the seasoning.
Phase 5
Remove from the heat as soon as the first shivers appear. Transfer the chicken pieces with the sauce to a dish.
Phase 6
Accompany this dish with fresh noodles cooked in chicken broth, then generously seasoned with butter.
Utensils: 1 casserole dish - 1 salad bowl 1 brush - 1 kitchen whisk - Buy 1 salad bowl - 1 kitchen scale - 1 dish -
Total time:
1h30
Preparation:
30 min -
Cooking:
1 hour
Phase 1
Cut the mushroomsn slats. Peel and slice the shallots and onions. Heat the oil (2 tablespoons) and 40 g of butter in a casserole dish. Brown the chicken cutlets until they are golden brown on all sides.
Phase 2
Remove them from the casserole and set them aside. Add the remaining butter to the casserole dish. Sauté the mushrooms. When they start to brown, add the shallots and onions. Leave to brown for a few minutes over high heat. Salt and pepper the chicken cutlets, then return them to the casserole dish. Mix.
Phase 3
Pour the riesling over the chicken. Let simmer for 5 minutes, then add the chicken stock. Season with salt and pepper. Cover the casserole dish then simmer for 1h30 over low heat, basting the chicken pieces from time to time.
Phase 4
At the very last moment, when the chicken is cooked, whisk the egg yolk and crème fraîche in a bowl. Pour this mixture into the casserole dishmixing gently. Correct the seasoning.
Phase 5
Remove from the heat as soon as the first shivers appear. Transfer the chicken pieces with the sauce to a dish.
Phase 6
Accompany this dish with fresh noodles cooked in chicken broth, then generously seasoned with butter.