Lightly salt the chicken breasts and place in a heavy ovenproof dish along with the thyme, bay leaf and lemon peel. Coat with the cream, let stand at room temperature.
Meanwhile, slice the tomato thinly.
Lightly season the 4 slices of fennel with salt and pepper. Boil the peas until tender, then plunge into ice water.
3
Cooking
Begin cooking the chicken breasts over low heat until the cream begins to simmer.
Cover and place in a 200°C oven for 5 min.
Transfer the chicken to a rack.
Add the sliced tomato and the chicken stock to the dish.
Heat slightly, add the peas and adjust the seasoning.
Wilt the spinach leaves in a little butter and season to taste.
Sauté the chanterelles in butter, season to taste.
Slice the chicken and heat it for a few seconds in foaming butter.
4
Plating
Begin by placing the spinach and chanterelles on the plate and drizzling with some of the remaining cream.
Top with the thinly sliced chicken breast and fennel.
Recipes
