Serves 4
Preparation time : 30 minutes
Cooking time : 40 minutes

Ingredients :
      

• 400 g chicken breast
• 8 potatoes
• 1 celery stick
• 1 onion
• 8 mushrooms
• 25 cl sour cream
• 2 tbsp Albert Ménès porcini and truffle sauce
• 10 g Albert Ménès pine nuts
• 1 tsp Albert Ménès ground nutmeg
• 1 tsp  Albert Ménès persaillotte
• Salt and pepper

Instructions :

1. Peel and chop the mushrooms, potatoes, celery and onion. Cut the chicken into pieces.
2. In a saucepan, cook the mushrooms, potatoes and celery for 20 minutes over a medium heat.
3. Then gently fry the chicken and onion in a little oil in a frying pan over a low heat.
4. After 5 minutes, add the cooked vegetables, crème fraiche, mushroom mixture, pine nuts, nutmeg, persaillotte, salt and pepper. Mix well and cook for 15 minutes stirring frequently.
5. Blend the mixture until creamy and smooth.
6. Before serving, garnish with a few pieces of cooked chicken, mushrooms and pine nuts.