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Poulet aux champignons à la sauce crémeuse

Recipe by La Cuisine de Lynoucha

Un plat réconfortant de poulet tendre mariné, sauté avec des champignons de Paris et roses, le tout nappé d'une sauce onctueuse à la crème. Servi avec des pâtes al dente, c'est une recette simple et savoureuse idéale pour le dîner en famille.

MediumFrenchServes 4

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Source Video
49m
Prep
0m
Cook
10m
Cleanup
59m
Total

Cost Breakdown

Total cost:$13.60
Per serving:$3.40

Critical Success Points

  • Mariner le poulet au moins 30 min pour développer les arômes
  • Cuire le poulet jusqu'à ce qu'il atteigne 75°C afin d'éviter tout risque sanitaire
  • Ajouter l'eau de cuisson des pâtes pour obtenir une sauce onctueuse et éviter qu'elle ne se sépare

Safety Warnings

  • Manipulez l'huile chaude avec précaution pour éviter les éclaboussures
  • Vérifiez que le poulet atteint une température interne d'au moins 75°C
  • Attention aux éclaboussures d'eau bouillante lors de la cuisson des pâtes

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