Poulet vallee d'Auge
Ingredients
- 100 g Boter
- 250 g Kipfilet
- 10 cl Calvados
- Zout
- Peper
- 250 g Ui
- 300 g Champignons
- 2 pcs Eidooier
- 100 g Crème fraiche
Instructions
- Cut the chicken fillet into pieces and bake in butter. Flambé with calvados. Add salt and pepper. Add the onions and mushrooms and let it go for 50 minutes. Stir the egg yolks through the crème fraiche and add to the chicken. Cook for a few minutes and then serve.
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