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Boursin Sauce | Transcription of recipe by Hôtel de Mikuni

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Hotel de Mikuni

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Ingredients

(A) Fresh cream : 60cc
(A) Boursin cheese : 30g
レモン : 1個
ハーブ : お好み
鶏むね肉のポシェ : 1枚

Time required

10minutes

Procedure

1) Prepare the lemon 00:50
Cut the lemon in half with a petty knife and cut into dandelou.
2) Mix the ingredients 01:32
Put (A) in a bowl, mix lightly with a mixer, and mix with a spoon so as not to foam.
3) Heat in a pan 02:05
Pour 2 into a pan and light it.
Mix gently with a spatula and turn off the heat when it boils.
4) 仕上げる 02:52
Slice the chicken breast poche with a kitchen knife and serve on a plate.
Put 1 lemon on top and multiply by 3.
Sprinkle with herbs (dill this time) and complete.

Point

・ Make a chicken breast poche in advance.
・ Make the boursin cheese a little soft before mixing.
・ If the cream is whipped too much in step 2, it will harden, so if it melts lightly, mix it with a spawn.
・ If you mix too much in step 3, it will separate, so mix it lightly.
・ Cut the chicken breast poche into thin slices in step 4.
・ When squeezing a lemon before eating, it is easier to squeeze it while squeezing it with a knife. Sprinkle on the chicken breast to separate it when sprinkled on top of the sauce.