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Ingredients
| 150 g g | Mushrooms
Mushroom (small) | |
| 250 g g | Chicken Fillets Chicken Fillet | |
| 2 | Shallots Shallot | |
| 80 g g | Long Rice Long Rice | |
| 30 g g | Butter Butter | |
| 1 pinches pinch | Saffron Saffron | |
| 1 pinches pinch | Salt Salt | |
| 300 ml ml | Vegetables broth Vegetables broth | |
| 1 pinches pinch | Pepper Pepper | |
| 1 pinches pinch | Dried Thyme Dried Thyme | |
| 75 ml ml | Champagne Champagne | |
| 75 g g | Cream
Cream (Whipped) |
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+ Create new shopping listChicken in Champagne Cream Sauce with Rice Pilaf
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Method
1.Clean mushrooms2.Cut chicken fillets into strips. 3.Peel the shallots and finely dice. 4.Sauté the rice with half of the shallots in 1/3 of the butter for 1-2 minutes. 5.Season with saffron and salt, pour broth and allow to simmer over low heat for about 25 minutes, add more broth if necessary.6.In the meantime fry the mushrooms in 1/3 of the butter for approx. 5-7 min. Remove and set aside. 7.Fry the chicken strips with the remaining shallot in the remaining hot clarified butter for 3-4 minutes. 8.Season with salt, pepper and thyme and deglaze with champagne, simmer briefly. Add cream and cover. Cook for a further 3 minutes. 9.Lightly season to taste and add flour to thicken if necessary.10.Before serving, stir mushrooms into the rice pilaf and heat briefly. 11.Press the pilaf into 2 small bowls and place on a plate. 12.Serve with the chicken in champagne sauce.
