My roots are located in a small region between Lyon and Geneva,... Lyon's gastronomy is one of the most famous and renowned. For me, it is home's taste and family's souvenirs! This dish can represent the best of my roots: the Bresse Chicken with cream, a traditional dish made with local Bresse chicken (PDO label chicken). I will tell more about it another day!

What are everybody looking for when you're far from home, and get a little homesick? Look and find your home taste dish or snack. It is also a way to introduce your friends to your own culture!
Today, I will give you the fast Bresse style chicken, or how to impress your guests easily!
Ingredients for 4 persons:
  • 4 chicken breasts
  • 1 onion
  • 100 Gr. bacon
  •  2 laurel leaves
  • 250 Gr. Cream
  • 100 ml. White wine
  • Salt and pepper
  • 250 Gr. of button mushrooms
1First, kindly wash the mushrooms with a wet cloth and slice them. Then the mushrooms are sauteed with one spoon of olive oil till they get really well colored. Reserve it.

2. In a fried pan, put the diced bacon and let the fat melt. Add the onions and let it cook for 15 min, till the bacon and onions are cooked and golden, including a little crunchy.
3. Then add the chicken previously sliced in small pieces, and cook it with the rest. Add some white wine and wait till it is totally evaporated.

4. When it is ready, put the mushroom again, and then finish with the cream. Mix very well in order the cream get the taste of all the ingredients, and serve it right away.

If you want to prepare it in advance, you can get it ready till the point 4, and put the cream at the last moment. You want to be quicker, use canned mushrooms!

You can serve it with some parsley and rice cooked with laurel and an onion picked with 4 cloves. I recommend to drink a Saumur-Champigny Château de Targé with it.

Generally, people love it and enjoy it! It’s economic and quick,… yummy!
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