Preparation: 20 minutes
Cooking: 15 minutes
Ingredients
For 6 people
- 3 chicken breasts
- 250 g of Beaufort cheese
- 6 sucrines
- Parsley
- 20 g of marinated anchovies
- 30 cl of liquid cream
- 1 lemon
- 1 tablespoon of capers
- 6 slices of baguette
- 1 clove of garlic
- Salt and Pepper
- Olive oil
Recipe Steps
- Wash the salad and flat-leaf parsley.
- Chop the anchovies, capers, and flat-leaf parsley.
- Grate the Beaufort cheese.
- Squeeze the juice from the lemon.
- Color the seasoned chicken breasts with a drizzle of olive oil, skin side down, in a hot pan.
- Flip the breasts and deglaze with a little water.
- Cook for 5 to 6 minutes on low heat.
- Remove the chicken.
- Add the anchovies, capers, parsley, cream, and lemon juice to the pan.
- Bring to a boil and then add half of the grated Beaufort cheese.
- Mix and check the seasoning.
- For the tuiles, use the remaining Beaufort cheese.
- Sprinkle into small discs in a non-stick pan.
- Cook over medium heat for about 4 minutes until lightly colored.
- Carefully remove and let cool.
- Slice the chicken into thin strips.
- Cut the sucrines into quarters and reserve three-quarters per person.
- Cut the bread on the diagonal and rub it with the garlic clove.
- Drizzle with olive oil and then toast in the oven or in the pan.
- In a deep plate, place the sauce in the center.
- Place the chicken strips on one side and the sucrine on the other.
- Add the tuile, the toast, and a bit of grated Beaufort to finish.
