Serving 6
Ingredients : 6 fowl breasts, preferably with skin on, 750g chanterelle mushrooms, 5cl oil, 80 g butter, 2 shallots, 1 clove of garlic, 4 dl milk, 2 dl cream, salt & pepper

Method : Clean and wash the mushrooms. Chop garlic and shallot. Sweat them in butter. Cut mushrooms in pieces of about 1 cm. Fry them with oil and butter. Add garlic and shallot, salt & pepper. Cool down.

With a fine blade, make an incision horizontally inside each breast, only from the thicker side, and at 1 cm to each other side, in order to make a sort of pocket. Stuff each breast with chanterelle mushrooms.

Mix finely the remaining mushrooms with half of the milk, add salt & pepper if needed. Rectify consistency by adding milk. Keep warm.

Cooking : Add salt and pepper to the breasts. Pan-fry them with oil and butter, to obtain a golden coloration, keep warm.

Serving : Slice breasts in order to have medallions with chanterelle mushrooms in their centre. Add cream to the sauce. Cover each plate with sauce, then place medallions.]