Poultry Breast with Forestière Cheese Sauce
This is the Poultry Breast with Forestière Cheese Sauce recipe.
- Prep: 15 min
- Cooking: 20 min - 25 min
Ingredients
- 4-150 g (5 oz) each poultry breasts (chicken, guinea fowl, turkey, etc.)
- 1 tbsp (15 mL) melted butter
- 1 tbsp (15 mL) oil
- Salt and freshly ground pepper to taste
- Sauce
- 1 shallot minced
- 1 clove garlic clove minced
- 3 tbsp (45 mL) butter
- 2 cups (500 mL) your choice of mushrooms (white, oyster mushroom, portobello, shiitake, etc.) sliced
- 2 tbsp (30 mL) all-purpose flour
- 1/2 cup (125 mL) white wine
- 1 1/2 cups (375 mL) veal or beef broth
- 1/2 cup (125 mL) Milk or cream
- 5 oz (150 g) Canadian Camembert rind removed, diced
- Herbes de Provence to taste
- Salt and freshly ground pepper to taste
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Preparation
Preheat oven to 375 °F (190 °C).
In a skillet, heat butter and oil, then sear the poultry breasts on both sides. Place in an ovenproof dish, season with salt and pepper and continue cooking in the oven for 15 to 18 minutes, depending on the thickness of the breasts.
In the same pan, sauté the shallot and garlic in 1 tbsp (15 mL) of butter. Add the mushrooms and cook for 4,5 minutes until tender. Set aside.
Melt remaining butter in the pan and add the flour, mixing to a paste.
Whisk in the wine and broth. Bring to the boil and simmer until thick. Mix in the milk or cream, and simmer gently for 2 minutes longer. Remove from heat and mix in the cheese and herbs, then season to taste. Add the cooked mushrooms when the cheese has melted completely. Reheat over a low heat if necessary.
Tips
Try this recipe with Canadian Bleubry.
