Côté Mas - Luxe Rural

Chicken supreme

recette suprême de volaille


4 chicken breasts
4 carrots
2 Agata varietal potatoes
1 red onion
Truffle oil
300g crème fraiche
60g salted butter
Timut pepper


1. Peel and cut your potatoes, then cook them in 300gof crème fraiche, and 300g of salted water. Oncecooked, mix everything. Season with truffle oil to yourtaste.
2. Peel your carrots and cut them in half, lengthwise. Ina frying pan, melt 30g butter, and cook your carrotsover low heat for about 10 minutes on each side.Adjust the seasoning to your taste.
3. Cut the red onion into 6 pieces, cook them over lowheat in butter for about 10 minutes (you can cook themwith the carrots).
4. In a very hot pan, drizzle the olive oil, the saltedbutter, and add your chicken breasts. Lower the heatdirectly and cook them for about 5 minutes on eachside. Finish cooking in the oven for about 8 minutes at180°C.
5. Serve hot.