Ingredients
Serves 4
- 1 + 1 tbsp olive oil
- 2 chopped shallots
- 250 g sliced mushrooms
- 1 dl thick fresh cream
- 1 dl dry white wine
- Zest of 1 lemon
- 3 tbsp chopped parsley
- 2 tbsp capers, rinsed
- 75 g spicy Gruyère AOP, grated
- 350 g chicken breast
- 8 tortillas
- 4 slices Vacherin Fribourgeois AOP
- Lettuce leaves, broadly sliced
- Salt and pepper
Preparation
-
Heat 1 tbsp butter in large frying pan. Sauté shallots and mushrooms for around 3 minutes. Season to taste with salt and pepper. Add fresh cream, wine, lemon zest, parsley, capers and Gruyère AOP. Let simmer for 5 minutes then set aside. Fry chicken breast for 2 minutes on each side. Season with salt and pepper and keep warm.
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Heat tortillas according to package instructions. Top with mushrooms in cream sauce, chicken, Vacherin Fribourgeois AOP and lettuce.
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Cover using a second tortilla, toast 2 minutes on each side in a non-stick frying pan, then serve.
Bon
Appétit
Appétit
