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Le Chaudron recipe
Poulet papillote champignons crème
Chicken in parchment with mushrooms and cream
⏱ 30 minServes 2Easy340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
2chicken cutlets150 g (5 oz)
200 g (7 oz)button mushrooms
1shallot
2 tbsplight cream (5% fat)
1 tspwhole-grain mustard
1 tbspchopped parsley
1 pinchsalt and pepper
1 tbspolive oil
- 2 chicken cutlets 150 g (5 oz)
- 200 g (7 oz) button mushrooms
- 1 shallot
- 2 tbsp light cream (5% fat)
- 1 tsp whole-grain mustard
- 1 tbsp chopped parsley
- 1 pinch salt and pepper
- 1 tbsp olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200°C (400°F) convection. Cut 2 large squares of parchment paper, about 35 cm (14 in).
- Wipe the mushrooms with a damp paper towel and slice thinly.
- Finely chop the shallot. In a small bowl, mix the cream with the mustard and chopped parsley.
- Season the chicken on both sides; flatten slightly if thick.
- Put half the mushrooms and shallot in the center of each parchment square.
- Lay a cutlet on top and spoon over plenty of the mustard cream.
- Drizzle with ½ tablespoon olive oil and seal the parcels tightly.
- Bake for 20 minutes at 200°C (400°F) until puffed. Open at the table.
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