Chicken salsify blanquette

Ingredients

For 4 servings

• •1 1 Box of Salsify Cut Bonduelle
• •30 g 30 g Butter
• •400 g 400 g Chicken fillets
• •2 2 shallots
• •1 1 spoon. Roast of flour
• •20 cl 20 cl Water
• •1 1 spoon. Soup Bouillon of liquid concentrated poultry
• •80 g 80 g Thick cream
• •Salt

Method

1. 1.1/ Open the salsify box and drain them.
2. 2.2/ Cut the chicken into 3 cm cubes.
3. 3.3/ Melt half the butter in the casserole.
4. 4.4/ Put the pieces of chicken to brown for 3 minutes. Remove them.
5. 5.5/ In the casserole add the rest of the butter and the finely chopped shallots.
6. 6.6/ Blond 2 minutes. Sprinkle the flour.
7. 7.7/ Add water, concentrated broth, cream, salt and pepper. Mix well.
8. 8.8/ Cook uncovered until the sauce has reduced by half or about 10 minutes.
9. 9.9/ Place chicken pieces and salsify.
10. 10.10/ Cook over low heat and covered for 5 minutes.
11. 11.11/ Sprinkle with some fresh tarragon leaves.
12. 12.12/ Enjoy immediately this succulent, very simple and fast blanquette.