Poultry — dried or fresh

Chicken escalopes with Gruyère and morels

Name: Chicken escalopes with Gruyère and morels
Prep time: 15 min
Cook time: 15 min
Yield: 2 people
Cuisine: Swiss
Ingredients: 2 chicken escalopes; 2 dl thick crème fraîche; mild chilli powder; 1 tbsp olive oil; 100 g Swiss Gruyère; 4 fresh or rehydrated morels; salt; pepper

A comforting dish in which tender chicken melts into a creamy sauce of Swiss Gruyère and fragrant morels. Perfect for a quick, indulgent dinner for two.

Serves: 2 people
Preparation: 15 min
Cooking: 15 min

Method

Start by cutting the escalopes into medium-sized pieces; avoid both very small dice and very large chunks.
Season with salt and pepper, then add a pinch of mild chilli powder and the olive oil. Leave to marinate for fifteen minutes.
Heat a frying pan without adding any fat, then sear the chicken for three minutes to colour it. Then lower the heat.
Pour in the cream, add the Gruyère cut into cubes and slip in the morels, sliced beforehand.
Cover and leave to simmer gently for about fifteen minutes before serving.