Supreme De Volaille Au Vin Blanc Et Aux Morilles – Chicken In A Creamy White Wine And Morel Mushroom Sauce – Maison Godard
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A classic French dish and 100% natural! Chicken breast simmered in a delicious sauce made with duck stock, cream, white wine and morel mushrooms.
When we warmed this dish up to sample it a first time, we could smell the aroma from around 10 yards away, really very appetizing!
Contains a liberal amount of chicken (very good quality too) – for the sauce, no particular flavour shines through, but the overall flavour is wonderfully balanced.
Heat in a traditional oven (180c for 20 minutes) or warm gently in a saucepan – serve it with fresh pasta, rice or steamed potatoes to absorb the delicious sauce!
Prepared by Maison Godard in Perigord.
Poultry (50%). Sauce: duck stock, cream, white wine. onions, morel mushroom juice, morel mushrooms 1%, modified corn starch, salt, wheat flour, duck fat, fond blanc (wheat, celery, eggs), port wine, garlic, pepper.
Three years in a cool dry place. Once open store in a fridge and consume within 3 days.
Per 100g : 504 kJ (121 kcal) Fat : 7g of which saturated : 3g / Carbohydrates : 3g of which sugars : 0g / Protein : 12g / Salt : 1.06g