INGREDIENTS
4 chicken breasts
1 pinch of salt and pepper
1 pinch dried oregano
1 tablespoons sunflower oil
100 ml cider Leo Boutin
100 ml of 15% cream country
1 teaspoon butter
3 mushrooms
1/2 apple cut into julienne strips
1 chopped shallot French
50 ml veal stock
Salt and pepper to taste
PREPARATION
Mix 4 breasts with next 4 ingredients: pinch of salt and pepper, pinch of oregano, sunflower oil and cider. Marinate 1 hour in the cold.
Roast chicken breasts in a teaspoon butter . Add shallot, sliced mushrooms and marinade. Reduce to syrup over medium heat.
Add the veal broth, cream and finish cooking about 5 minutes. Check the salt and pepper and serve with apple julienne on chicken breasts and drizzle with the sauce.
Have a good meal!
