Chicken and Mushroom Gratin with Zucchini

Soak the dead trumpets in lukewarm water for about thirty minutes. Prepare fresh mushrooms (ready to cook, e.g. peel, remove woody parts and dirt) and cut into slices or strips according to size. Cut the unpeeled zucchini lengthwise into five mm thick slices at the beginning, then into strips and then into small cubes. Chop the onion and garlic.

Place the chicken breasts, shiny side up, on the surface and cut in half horizontally with a sharp kitchen knife. Cover the cutlets with plastic wrap and lightly pound with rolling pin. Season the meat with salt, bell pepper and paprika and fry gently and quickly in the hot clarified butter in portions. Layer brick-like in a baking dish.

Add butter to the drippings and sauté onion and garlic until light yellow. Later, add all the mushrooms and the diced zucchini. Turn and steam for two to three minutes. Extinguish with Noilly Prat and white wine and cook in an open pan for about five minutes.

Stir in the cream and crème fraîche and add. Season the sauce heartily with salt and pepper and make it even more brief. Spread evenly over the chicken cutlets.

Bake the gratin in the oven heated to 220 °C on the second rack from the bottom for twenty to twenty-five minutes.

Serve in the dish. Serve with tagliatelle or long-grain rice tossed in butter.

Can be served until before

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