- Four skinless boned breasts of chicken
- A little oil
- A knob of butter
- Two sprigs of thyme
- Two crushed cloves of garlic
- One finely chopped shallot
- 2cl of Madeira
- Quarter of a litre chicken stock
- Quarter of a litre veal stock
- 20g butter
- Two generous spoonfuls of Isigny Sainte-Mère foie gras crème fraîche
- Table salt and freshly ground pepper
In a cast iron casserole with a lid, brown the chicken breasts with a little oil and butter, starting with the skinned side and seasoning on both sides. When they have browned on both sides, add a knob of butter, the thyme and the garlic, then stir constantly over a fierce heat for three minutes before putting the lid on the pan and leaving it to finish cooking on a gentle heat.
Meanwhile take a fresh pan and some butter: fry the shallot, deglaze with the Madeira, reduce this to half before adding the poultry stock. Reduce the poultry stock to half before adding the veal stock and reducing the sauce to a light, coating consistency. Put the crème fraîche to heat gently, avoiding cooking it, then proceed to lay out your plates, checking that the chicken is cooked but not overcooked. Top it with the sauce and serve the chicken lightly sprinkled with foie gras crème fraîche.