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Veal Blanquette

Meat A- A+

Preparation Time: QUICK
Serves: 4


  • 1 litre Chicken Stock
  • 60g Wheat Flour
  • 60ml Gallo Reserve Extra Virgin Olive Oil
  • 125g Button Mushrooms
  • 100g Chicken Breasts
  • 10g Chives

Cook the chicken breasts and the mushrooms in the chicken broth.
Warm up the olive oil, add the flour and stirr until the mixture is creamy.
Take out part of the chicken and the mushrooms, shred the chicken.
Blend the rest.
Add the chicken stock, mix well and cook for about 20 minutes.
Put the creamy soup in a serving dish, add the shredded chicken and the mushrooms, and decorate with the chives.

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