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Chicken breasts with foie gras in a puff pastry crust
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Plat principal - Noël - Facile
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Chicken breasts with foie gras in a puff pastry crust
Ingredients :
4 chicken breasts
12 slices of bacon
150 g of foie gras
2 puff pastry crusts (pâte feuilletée)
2 egg yolks
"Fleur de sel" grainy salt, black ground pepper
For the sauce:
150 g of foie gras
33 cl of « fleurette » fresh cream
Salt and pepper
STEP 1. Preheat your oven to 180 °C
STEP 2. Cook the chicken breasts in a pan with a little butter or oil, salt and pepper
STEP 3. Meanwhile, unroll the puff pastry crusts on your work surface and cut them each in 2
STEP 4. When the chicken breasts are cooked, set them aside to cool down
STEP 5. Place the 3 slices of bacon on the crusts, then the cold chicken, sprinkle with 25 g of foie gras, salt, pepper
STEP 6. Close the turnover crusts hermetically, then baste with the egg yolks
STEP 7. Place in the oven for 25 minutes
STEP 8. Prepare the sauce : cut the foie gras into pieces, and heat up with the cream, salt and pepper
STEP 9. Serve turnovers with the foie gras sauce on the side
