Chicken and mushrooms get married in this special dish future moms. Served with small vegetables, this recipe remains light.
For 4 people
- 4 chicken fillets
- 150 g melted cheese
- 100 g of small mushrooms
- 1 shallot
- Salt and pepper from the mill
- 1 tablespoon of butter
- 1 tablespoon of vegetable oil
- About 500 g of new carrots and green asparagus
- 3 tablespoons of butter
Wash and then wipe the chicken fillets, salt them, pepper them and open them in half.
Peel the shallot and chop it finely.
Wash the mushrooms and cut into small pieces.
Heat the butter in a frying pan and fry the shallot until it becomes translucent.
Add the mushrooms and sauté for about 5 minutes then remove from heat and let cool a little.
Add the mushroom cheese, salt, pepper and fill the chicken fillets with this stuffing.
Close by fixing with small wooden sticks.
Heat the butter and oil in a pan, fry the chicken fillets on all sides for about 10 minutes. Remove from heat and keep warm.
Brush the carrots thoroughly, wash them and cook them in boiling salted water for about 8 minutes, drain them, rinse them in cold water and drain them again.
Peel the bottom third of the asparagus, remove the hard part, then cook in salted boiling water for about 10 minutes then drain.
When serving, heat the vegetables in hot butter, salt and pepper.
Introduce the chicken fillets with the vegetables.