Chicken chanterelles vol-au-vent with lemony sauce
================================================== 2017-xx-xx

Ingredients / 4 people

   2 chicken breasts
   250 g chanterelles
   4 shells vol-au-vent
   30 g of butter
   30 g flour
   0.3 liter chicken stock
   1/2 to 1 lemon juice
   Salt pepper
   1 bay leaf
   2 cloves garlic
   2 sprigs of rosemary

Start by cleaning the chanterelles if necessary (small brush, short sharp knife).

Preheat oven to 200 ° C or follow the instructions to warm the vol-au-vent shells.

Cut the chicken breasts into small pieces (about 1.5 cm). Also cut the larger mushrooms to the same size.

In a skillet, cook the chicken in a little EVOO, 2 min. Add soon enough the garlic cloves crushed with the rosemary.

Reserve the chicken and deglaze with 1.5 dl white wine, bring to a boil and reduce by half.
Reduce heat and add the chanterelles. Cook a few minutes.

Return the chicken to the pan, add salt and pepper. Set aside.

Prepare the sauce: In a saucepan, melt 30 g butter. Once hot, add the flour all at once. Stir gently and let cook a few minutes, stirring constantly. Gradually add the broth and, stirring, until thickened. Add the bay leaf. Add the lemon juice, salt and pepper. Add the chicken and mushrooms in the sauce. Let the chicken finish cooking. Correct the seasoning.

Finally, heat ten minutes the shells in the oven (careful not to burn them).

Chicken chanterelles vol-au-vent with lemony sauce
================================================== 2017-xx-xx