For 6 people
For 6 people
Boil the sliced mushrooms in salted water for 5 minutes and set aside.
Bring 25 cl of water to a boil and add the chicken stock, remove from the heat.
Brown the chicken cut into strips in the oil for 5 minutes, then set aside.
In the same casserole dish, brown the shallots and garlic for 2 minutes, then pour in the Monbazillac.
Let it boil, then pour in the chicken stock and let it reduce for 8 minutes.
Stir in the mushrooms and crème fraîche, then add the chicken back in.
Season with salt and pepper and simmer for 15 minutes.
Add the cornstarch and let the sauce thicken.
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