Poulard fricassee with peas and chanterelles

Name: Poulard fricassee with peas and chanterelles
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Pea pods (alternatively 300 g frozen peas); 1 Onion; 2 TABLESPOONS Butter; 2 TABLESPOONS Flour; 400 ml Poultry broth; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Lemon juice; 600 g Poulard breast fillet; 500 g small chanterelles; 2 TABLESPOONS Oil; 1/2 bunch Parsley; 3 Stem(s) Marjoram

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Pea pods (alternatively 300 g frozen peas)
1 Onion
2 TABLESPOONS Butter
2 TABLESPOONS Flour
400 ml Poultry broth
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Lemon juice
600 g Poulard breast fillet
500 g small chanterelles
2 TABLESPOONS Oil
1/2 bunch Parsley
3 Stem(s) Marjoram

Directions

1
Peel fresh peas. Peel and finely chop the onion. Melt butter in a pot. Sauté onion in it, dust with flour and sauté. Gradually deglaze with broth, bring to the boil while stirring. Add cream, bring to the boil while stirring. Season to taste with salt, pepper and lemon juice
2
Wash the meat, dab dry and dice coarsely. Add meat and peas to the sauce and simmer for 10-15 minutes (add frozen peas about 5 minutes before the end of cooking time). Wash and clean the mushrooms and drain well. Heat oil in a pan. Fry the mushrooms for about 6 minutes, turning them over. Season with salt and pepper
3
Wash herbs, shake dry, pluck leaves from the stems and cut finely. Add mushrooms and herbs to the fricassee, except for something to sprinkle on top. Arrange fricassee on plates and sprinkle with remaining herbs