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Poulet aux champignons à la sauce crémeuse
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.
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Cost Breakdown
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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