Preparation : 15 min.
Cooking Time : 10min.
• 4 chicken escalopes
• 200g ‘mi-cuit’ (rare) duck foie gras
• 3 tablespoons double cream
Salt and pepper the chicken.
Place a slice of foie gras on each chicken escalope, roll and tie up.
Pan-fry in butter.
Flambé with cognac and add the cream.
Leave to simmer for a few moments in the sauce.
Drizzle the sauce over each chicken parcel and serve with vegetables.