Recipe Slow-cooked chicken mini-casserole with sage cream sauce

To prepare this dish

Ingredient list

Preparation

6 farmer chicken escalopes
1 sage bunch
2 tbsp flat leafed parsley
3 garlic cloves
25 g Salted Gourmet Butter
3 tbsp olive oil
25 cl Whipping Cream
3 tbsp Cooking Cream
salt
pepper

Elle & Vire products used

Salted Gourmet Butter

Whipping Cream

Cooking Cream

Necessary ustensils

Tiny casserole dish

The recipe,
step by step

1. 1

   Preparation

   ·         Heat the butter and olive oil in a casserole dish over a medium flame.

   ·         Add the garlic cloves.

   ·         Cut the chicken filets into strips and brown them in the casserole dish.

   ·         When they are half done, add 10 cl of water.

   ·         Mix the sage, flat-leaf parsley and the cream in a large bowl.

   ·         Season with salt and pepper.

   ·         Pour the mixture over the chicken, stir, and simmer gently for 5 minutes to thicken the sauce.

   ·         Serve in individual mini-casserole dishes with rice.