BREAST OF POULARD WITH MUSHROOMS IN A WHITE WINE SAUCE AND CREAM POTATOES WITH MARJORAM
Viva Cala Mesquida
Preparation:
A few hours before making the dish put the wild mushrooms soaking in white wine. Season the chicken breasts with salt and freshly white pepper, toss them in flour and brown them in a frying pan with butter and olive oil .Reserve the chicken in the same oil used to brown them, poach the white part of the leeks chopped very finely, now add the chicken breasts, wine and poultry broth, leaving to reduce for a few minutes. Add the cream and add the wild mushrooms, until the sauce is thick, to your liking.
For the potatoe: in a slightly oiled pan, place the potatoes cut to very fine slices, seasoned with salt and white pepper and marjoram.
Cover with the cream, then cover with foil and bake for 45 minutes in a moderate oven at 140ºC.
Ingredients
For 4 people
30 gof butter.
Flour for coating the breasts.
100 g.of mushrooms (dehydrated).
2 dl.of single cream.
2 dl.of chicken stock.
800 g.of potatoes.
2 cloves of garlic.
Salt pepper and nutmeg.
4 breasts of poulard (small), 220 g. each..
50 cl.of olive oil.
80 g.of black pudding (dehydrated).
1.5 dl.of white wine.
3 leeks.
Ingredients for the cream potatoes::
5 dl.of single cream.
8 sprigs of fresh marjoram.
