Chicken, girolls and chanters

Ingredients

For 4 servings

• •900 g 900 g chicken whites
• •120 g 120 g of girolles
• •750 g 750 g of chanterelles
• •160 g 160 g betting mushrooms
• •6 g 6 g of garlic
• •1 1 onion
• •3 3 teaspoon(s) of dried thyme
• •3 3 teaspoons of dried rosemary
• •45 g 45 g butter
• •45 cl 45 cl thick cream
• •75 g 75 g of grated fresh parmesan
• •olive oil
• •salt
• •pepper

Method

1. 1.Clean the mushrooms.
2. 2.Peel and mince garlic and onion.
3. 3.Heat in a large 2 spoon skillet. souped olive oil over medium heat, add onion, 1 spoon. thyme coffee, 1 spoon. coffee rosemary, mix and cook 5 minutes.
4. 4.Add the chicken and cook about 8 minutes on each side. Transfer to a plate and cover to keep warm.
5. 5.Melt the butter in the same pan and add the mushrooms. Cook 3 to 4 minutes stirring. Season with salt, pepper and add the remaining garlic, thyme and rosemary. Continue cooking for 1 minute.
6. 6.Add the cream, bring to a boil, then lower the heat and continue cooking for about 6 minutes until the sauce has slightly thickened.
7. 7.Add Parmesan, mix and cook 2 minutes.
8. 8.Put the chicken back in the pan, sprinkle with sauce and cook for 2 minutes. Correct seasoning.