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CHICKEN BREAST FILLETS in A CIDER JUS

For 2 persons

2 chicken breast fillets per person

2 glasses of cider

1 shallot

1 handful of mushrooms

creme fraiche

butter, salt and pepper

1. Melt the butter in a pressure cooker and gently brown the sliced shallot and the mushrooms. Then, put aside.
2. Melt some more butter and brown the chicken breasts.
3. Add the shallot, the mushrooms and the cider. Season.
4. Simmer on medium heat for 1 hour.
5. After 1 hour, put the jus aside and add 2 soup spoons of creme fraiche.
6. Pour the jus again to the chicken and simmer for 1 or 2 mn.

Serve with fresh tagliatelle.