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Recipe Category / Chicken and Turkey
Chicken a La Crème
Clock dfcc0e208d138d9bd767c6f1f85dfe28624afa0652c24ad00a1a457ca3ec6e0d
20 minutes
Preparation Time
Shares 5606bf075942176c08f602bcfddfb1eae4f9ffc25749ab7454da85f803864740
Difficulty ff7c9d703c99daf2ec2af59a591ebe31b6bd74796afe6167236e1316b56ed4a6
  • Place a pan over high heat and let it get very hot.
  • Finely chop the onion and add it to the pan along with 1 tablespoon butter and 1 tablespoon olive oil.
  • Thinly slice the garlic and add it to the pan.
  • Sauté until the onion softens.
  • Thinly slice the mushrooms and add them to the pan along with the tarragon.
  • Sauté for about 3-4 minutes, until the mushrooms turn golden.
  • Add the white wine and allow the alcohol to evaporate.
  • In the meantime, prepare the chicken.
  • It is best to wear disposable gloves when handling raw chicken.
  • Cut the chicken in to 2 cm pieces.
  • As soon as the mushrooms are ready, remove from the pan and set aside.
  • Place the same pan over heat and add the pieces of chicken, 1 tablespoon of butter and 1 tablespoon of olive oil.
  • Sauté until the chicken turn golden.
  • Add the brandy and allow the alcohol to evaporate. (If you are more experienced cooks, you can set fire to the brandy and flambé it.
  • Add the mushrooms, water, heavy cream and bouillon cube.
  • Gently stir and cook for about 5 minutes, until the sauce thickens.
  • Serve with basmati rice and your choice of aromatics.
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