Chicken breast cooked in Isigny Sainte-Mère Crème Fraîche with Truffles

Ingredients to serve four
Four poultry breasts, weighing 200g-220g
50g Isigny AOP butter
Half a litre of Isigny Sainte-Mère Crème Fraîche with Truffles
One chopped shallot
Salt
Pepper

Preparation
Brown the poultry breasts with 50g of butter. Once the meat has got some colour on both sides, add the chopped shallot and then pour in the Isigny Sainte-Mère Crème Fraîche with Truffles. Leave to cook for 15 minutes.
Once cooked, take out the poultry breasts and let them rest. Reheat the sauce to release all the flavour notes. Gradually incorporate the remaining 100g of butter. Cut the cooked poultry pieces into two and plate up, coating the meat with the sauce.

Serve with rice or fresh pasta. It is possible to adapt this recipe for veal or filets mignons of pork.

The poultry used does not need to be chicken (eg Guinea fowl could be used.)