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.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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