Breton Chicken Breast Fillets
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 large chicken breast fillet (s)
- 1 slice (s) bacon (smoked bacon), thick
- 15 small onion (s)
- 10 ml calvados
- 20 ml cider
- 1 bunch parsley, chopped
- thyme
- 1 leek
- 1 small Can (s) mushrooms
- 100 g butter
- 0.5 ½ cup crème fraîche
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Dice the bacon, leave out. Add the butter and oil, fry the salted and peppered fillets until golden brown. Add the peeled onions and sauté.
- Pour the calvados over the fillets, flambé for 20-30 seconds. Add the leek, thyme, parsley and mushrooms cut into rings. Pour in the cider and simmer for 10-15 minutes. Finally stir in the crème fraiche and reduce a little.
- Serve on preheated plates.
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