Find the recipe for chicken supremes with mushrooms, bacon bits and shallots. A good comforting dish with savory flavors and quickly ready.
360 g chicken strips (Picard) 100 g smoked matchsticks
1 shallot 1 small can of sliced mushrooms 1 tbsp. mustard 1 tbsp. coffee of chicken stock 15 to 20 cl of semi-thick cream Butter or margarine Salt, pepper, crumbled thyme
Peel and mince the shallot, cut the aiguillettes in 2.
In a skillet, melt the margarine with a little crumbled thyme and brown the chicken pieces.
Meanwhile, in a bowl, mix the cream with the mustard and the chicken stock.
Lightly salt and pepper. Remove the minced chicken when they are golden, and instead, brown the smoked bacon with the minced shallot.
Add the chicken, then the mushrooms, mixing well.
Gradually pour in the flavored cream, mixing to coat everything well.
Cover and simmer gently for 10-15 minutes.
Adjust the seasoning if necessary. Serve with mashed potatoes-sweet potato flavored with salt and truffle oil, for example