Poulet au Comté (Chicken with Comté and Mushroom Cream Sauce)
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Ingredients
- 4 boneless skinless chicken breasts
- 200 g chestnut mushrooms, sliced
- 100 g comté cheese, grated
- 150 ml double cream
- 100 ml chicken stock
- 1 shallots, finely sliced
- 20 g unsalted butter
Nutrition (per serving)
- Calories
- 487 kcal
- Protein
- 47.3 g
- Carbohydrate
- 3.9 g
- of which sugars
- 2.6 g
- Fat
- 31.3 g
- of which saturates
- 19 g
- Fibre
- 0.5 g
- Salt
- 0.76 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a frying pan and cook the chicken breasts for 6-7 minutes on each side until cooked through with no pink remaining, then set aside to rest.
- 2
Add the shallot and mushrooms to the pan and cook for 6 minutes until softened.
- 3
Pour in the chicken stock and let it bubble for 1 minute, then stir in the double cream and simmer for 3 minutes.
- 4
Stir in the comté cheese until melted into the sauce.
- 5
Slice the chicken and return to the pan to warm through in the sauce before serving.
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