Zurich-style chicken Emincé, potatoes with leeks
Traditionally made from veal, the Zurich-style chicken breast will be a hit on your table. Juicy meat in a delicious creamy sauce with roasted mushrooms. A real treat!
Chef's choice
Ingredients
Portions:
4
150 g
chicken breast
200 g
small potatoes
1 piece
leek, sliced
100 g
button mushrooms, sliced
0.5 piece
onion, chopped
1 tbsp
Casa olive oil
0.5 dl
white wine
1 dl
soy milk
For the sauce:
1 dl
vegetable stock
1 tsp
Maïzena
0.5 piece
organic yellow lemon, juiced
1 tbsp
flat parsley, chopped
0.5 tsp
Espelette
0.25 tsp
ground white pepper
fine salt, to taste
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Cut the chicken breast into thin strips and season with fine salt and ground white pepper.
- In a large pan, heat Casa olive oil over medium heat. Add the chicken strips and cook until golden brown. Remove from the pan and set aside.
- In the same pan, add sliced button mushrooms and diced onion. Cook until the mushrooms are browned and the onion is translucent.
- Deglaze the pan with white wine, allowing it to reduce by half. Stir in the vegetable stock and soy milk, bringing to a simmer.
- Add the cooked chicken back to the pan. Thicken the sauce with Maïzena if necessary, and finish with a squeeze of organic yellow lemon juice.
- Serve the chicken emincé with boiled small potatoes and sautéed leeks, garnished with flat parsley and a pinch of Espelette pepper.
For a richer flavor, you can substitute the soy milk with heavy cream. Adjust seasoning to taste.