MOUSSERONS WITH CHICKEN IN A CREAM SAUCE
2 corn fed chicken fillets butterflied
250gr of Mousserons
1 finely chopped shallot
1 clove of garlic
30gr of butter
20ml of dry white wine
40ml of double cream
In a heavy frying pan, melt the butter and add the whole clove of garlic, cook until golden brown.
In the meantime, season the chicken on both sides with salt and pepper and lay the chicken in the brown butter. Colour the chicken for about 6 minutes on each side. Once cooked remove the chicken and discard the garlic and butter.
Return the pan to a low heat and add the mousserons with the chopped shallots and cook them gently for about 8 minutes. Add the wine and the cream and reduce until it starts to thicken.
Reheat the chicken with the sauce for about 5 minutes, check the seasoning and serve.