FlorianShared by @florian
Finely chop the shallots, trim the tough ends from the mushrooms, and wipe them clean.
Preheat a skillet over medium heat for 3 minutes.
3 minPour in the oil and sear the chicken breasts for 3 minutes on the first side, seasoning them with salt.
3 minTurn the chicken breasts over and sear for another 3 minutes, then remove them from the skillet.
3 min625 kcal
55 g
10 g
40 g
110% RI
4% RI
2% RI
57% RI
69% RI
11% RI
25% RI
50% RI
21% RI
19% RI
24% RI
36% RI
12% RI
2% RI
11% RI
21% RI
28% RI
16/16 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
A slow-simmered beef stew in red wine with carrots, onions, and aromatics, finished with a silky sauce enriched with butter and redcurrant jelly. Serve with fresh tagliatelle or crusty bread.
A light yet filling salad of chicken, avocado, and crunchy vegetables, topped with a yogurt dressing. Ideal for a light meal or a quick lunch.
Quick pizza dough for 6 pizzas: a supple dough that’s fast to make with a short knead, then a rest to build strength. Ideal for baking right away or letting ferment a bit longer for more flavor. Serve topped (e.g., margherita).
Tuna quiche on puff pastry, spread with mustard, topped with tomatoes and an egg-and-cream custard, with grated cheese, baked for 35 minutes for a tender, golden finish.
Tender tofu and vegetable dumpling bites bound with starch, steamed and served with a reduced soy sauce lightly thickened. Optional: pan-sear them for a crispy edge before spooning over the sauce.
Crispy chicken pieces coated in a sweet-salty, spicy glaze (soy, honey, ketchup, sriracha) and sprinkled with sesame. Serve with rice or as an appetizer.
Download RecetteClic, free to start.
Cook it in the app
Free to start
Reduce the heat to low, add the shallots and butter, season with paprika and pepper, and sweat for 2 minutes.
2 minAdd the pressed garlic, stir, and sauté for 1 minute.
1 minAdd the mushrooms, toss them in the butter, then deglaze with the cider vinegar, scraping the bottom of the skillet until the liquid has evaporated.
Pour in the stock, stir, return the chicken breasts to the skillet, and add the thyme sprigs.
Cover and simmer over low heat for 20 minutes.
20 minRemove the lid, take out the chicken, and remove the thyme sprigs.
Add the cream and mustard, stir over low heat, then fold in the chopped parsley.
Add the Gruyere, taste, and adjust the seasoning with salt.
Return the chicken to the sauce, cover, and simmer over low heat for no more than 5 minutes.
5 min