Cannelloni au poulet et champignons


  • 400g of chicken fillet
  • 3dl chicken stock
  • 2dl cream
  • 400g sliced button mushrooms
  • 2 onions
  • 2 garlic cloves
  • Panzani Lasagne

Etapes de préparation

  • 1. Cook the meat in the broth. Put the meat aside in the fridge, and add the cream and chopped tarragon to the broth. Allow to reduce until you have a slightly thickened sauce.
  • 2. Meanwhile, clean the mushrooms and slice them.
  • 3. Peel and chop onions and garlic and fry in 3 tablespoons of oil.
  • 4. Add mushrooms and cook until the juice evaporates
  • 5. Soften the lasagne sheets for 3 minutes in boiling water and oil a baking dish with the rest of the oil.
  • 6. Cut the meat into strips and mix it in with the mushrooms and a few tablespoons of sauce.
  • 7. Spread it over the softened sheets and roll them up. Arrange them in the dish and coat with sauce.
  • 8. Sprinkle with cheese and bake for 10 minutes at 180°C.
  • 9. Seed the tomato, cut the flesh into strips, and fill the cannelloni just before serving.

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