Poulet à la crème caramélisées
Serves 1
Directions
- 1Cut the chicken breasts in half lengthwise.
- 2In a bowl, combine fromage blanc, salt, pepper, paprika, turmeric, mexican spices, persillade, and sweet soy sauce. Stir to combine.
- 3Add the chicken to the bowl and coat thoroughly with the marinade.
- 4Heat oil in a pan, add the chopped onions, and cook until caramelized.
- 5Add a splash of sweet soy sauce to the onions and stir until fully caramelized.
- 6In a separate hot pan, cook the chicken breasts, adding a bit more mexican spices on top.
- 7Transfer the cooked chicken to a pan and mix in the caramelized onions.
- 8Add the liquid cream to the chicken and cook for 3 minutes over low heat.
Ingredients
- chicken breast, halved
- salt
- black pepper
- paprika
- turmeric
- mexican spice blend
- persillade
- fromage blanc
- onion, finely chopped
- sweet soy sauce
- st-moret cheese
- liquid cream
Equipment
electric knifecutting boardbowlspoonpangrill panspatula
