Start with the sauce: finely chop the shallots, garlic and chicory. Cut the mushrooms into half slices.<\/p>\r\n\r\n\r\n\r\n
Heat the butter or oil in a pan and saut\u00e9 the shallot in it. Add the garlic and fry for a few minutes. Then add the chopped chicory and mushrooms, the thyme, bay leaf and the mustard, and fry together for a few minutes.<\/p>\r\n\r\n\r\n\r\n
Deglaze with the cognac and add the water, bouillon powder and roux. Then add the cream and truffle oil and allow to thicken a little more.<\/p>\r\n\r\n\r\n\r\n
Finish with salt and pepper to taste.<\/p>\r\n\r\n\r\n\r\n
Now fry the 'Just like chicken' fillet chunks in a large skillet with 2 tablespoons of oil until crisp and golden brown.<\/p>\r\n\r\n\r\n\r\n
Mix the fillet chunks into the sauce and serve with corn salad and fried croquettes.<\/p>","protected":false},"excerpt":{"rendered":"
STEP 1 Start with the sauce. Finely chop the shallots, garlic and chicory. Cut the mushrooms into half slices. STEP 2 Melt the fat in a pan and saut\u00e9 the shallot in it. Add the garlic and fry for a while. Then add the finely chopped chicory and mushrooms, the [...]<\/p>","protected":false},"featured_media":11831,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true},"recept_categorie":[90],"recepten_search":[],"class_list":["post-9447","recepten","type-recepten","status-publish","has-post-thumbnail","hentry","recept_categorie-foodie"],"acf":[],"yoast_head":"\n