Cooking, Main Dishes

Poulet à la Crème


6 skinless chicken breasts
2 Tablespoons Unsalted butter
2 Tablespoons Olive oil
1 cup Whipping cream
½ cup Sauvignon Blanc
2 eggs
2 Tablespoons Lemon pepper
1 lb mushrooms
1 Tablespoon soy sauce low sodium

Pressure Cooker:

Start heating the butter with the olive oil
Add the chicken breasts
Turn over
Add some salt, pepper, and the lemon pepper
Add the wine
Close the pressure cooker
Cook for 30 minutes low heat after the steam goes out

Beat the 2 eggs in a bowl and add the cream. Mix.

Prepare the mushrooms: wash and slice them

Then cook them in a pan with some butter and salt, pepper and the soy sauce.

When the chicken is cooked, open the pressure cooker. Take out the chicken and put the breasts in a big serving bowl. Leave the pressure cooker open and put it back on low heat. Pour in the mix eggs and cream. Mix at all time and make sure it doesn’t boil, for approx. 5 minutes.

On top of the chicken add the mushrooms. Cover with the sauce. Sprinkle with a touch of parsley. To drink with Pinot Noir.

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