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Chicken breast strips with mushrooms and bacon, creamed thyme infused demi-glace, crostini with olive oil |

Salted

Chicken strips served with a rosemary and garlic-infused cream sauce. A garnish of lardons and mushrooms to finish.

Note

This is a basic recipe that can be served with beef, veal or pork. Choose a piece of meat that requires little cooking.

You can also infuse the sauce with thyme.

Ingredients

Recipe for 12 Tapas

Chicken

600 Gr

Chicken breast

Sauce

250 Ml

Veal demi-glace

2 Sprig(s)

Rosemary

5 Clove(s)

Crushed garlic

100 Ml

Cream 35%

Toppings and crostini

120 Gr

Bacon

200 Gr

Button mushrooms

24 Thin slice(s)

Baguette

12 Pinch(es)

Pea sprouts

Preparation time: 45 min

Preheat your Oven at 400 °F

Set up

Cut chicken breast into strips.

Crush the garlic cloves (keep the skin).

Cut bacon into julienne strips.

Wipe mushrooms with a damp cloth, then slice thinly.

Cut the baguette into thin slices.
Chicken

Season the chicken strips with salt and sear them in a hot frying pan with oil. Once nicely colored, remove them to an oven tray.

Just before serving, put them in the oven for 3-4 minutes, then dip them in the sauce and keep warm.
Sauce

In a saucepan, sauté the crushed garlic cloves in a little butter, then add the rosemary sprigs.

Pour in the veal demi-glace and reduce slightly.

Add the cream and simmer for 5 minutes.

Season with salt and pepper.
Toppings and crostini

Toppings

Brown the bacon in a hot, fat-free frying pan.

Remove to a plate with paper towels.

In the same pan, sauté the button mushrooms, season with salt and give them a nice color (if you're short of fat, add canola oil and butter).

At the end of cooking, stir in the bacon and keep warm.

Crostini

Spread the slices on an oven tray, drizzle with olive oil and season with salt and pepper. Place in the oven for 6 to 7 minutes, watching for browning.
On the plate

Place a few strips of chicken in a dish and sprinkle with bacon and mushrooms.

Drizzle with the rosemary-garlic infused sauce.

Finish with a pea shoot and two crostini.

This is a basic recipe that can be served with beef, veal or pork. Choose a piece of meat that requires little cooking.

You can also infuse the sauce with thyme.

Class with similar recipe

Thursday, November 28th 18:00 to 21:00

Quebec city

115 $ / pers.

LES 6 à 8 COCKTAIL/TAPAS

NEW ! Chic tapas! Cocktail and tapas classes

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Chicken breast strips with mushrooms and bacon, creamed thyme infused demi-glace, crostini with olive oil |

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14 / 14

115 $ / pers.

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