Poultry Breast with Forestière Bleubry Cheese Sauce
| Preparation: | 40 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 45 min |
| Total: | 1 h 25 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Metro |
Recipe ingredients
- 4 poultry breasts (chicken, guinea fowl, turkey, etc.), 150 g (1/3 lb) each
- 1 Tbsp. (15 mL) melted butter
- 1 Tbsp. (15 mL) oil
- Salt and freshly ground pepper to taste
- Sauce:
- 1 shallot, chopped
- 1 clove garlic, chopped
- 3 tbsp (45 mL) butter
- 2 cups (500 mL) your choice of mushrooms (white, cremini, pleurotte, portobello, shiitake, etc.), sliced
- 2 Tbsp. (30 mL) 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
- 1/3 lb (150 g) Canadian Bleubry, diced
- Herbes de Provence to taste
- Salt and freshly ground pepper to taste
Preparation
Preheat oven to 375°F/190° C.
In a frying pan, heat butter and oil, then sear the poultry breasts on both sides. Place in an ovenproof dish, season generously 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 frying pan, brown the shallot and garlic in 1 tbsp (15 mL) of butter. Add the mushrooms and cook for several minutes until tender. Set aside.
Melt remaining butter in the frying pan and add the flour, mixing to a paste.
Whisk in the wine and broth. Bring to a 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 Bleubry and herbs, then season to taste. Add the cooked mushrooms when the cheese has melted completely. Reheat over a low heat if necessary.
Suggestion
Try this recipe with Canadian Camembert.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Californian Bruschetta with Bleubry Cheese
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