{"id":3143,"date":"2014-10-02T08:18:49","date_gmt":"2014-10-02T06:18:49","guid":{"rendered":"http:\/\/estoyhechouncocinillas.com\/?p=3143"},"modified":"2015-04-16T18:58:24","modified_gmt":"2015-04-16T16:58:24","slug":"blancs-de-poulet-a-la-sauce-champignons","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/blancs-de-poulet-a-la-sauce-champignons\/","title":{"rendered":"Recette de blancs de poulet \u00e0 la sauce champignons"},"content":{"rendered":"<p>Dans le post pr\u00e9c\u00e9dent, j&rsquo;ai expliqu\u00e9 comment pr\u00e9parer une <a title=\"Recette de sauce aux champignons\" href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/10\/sauce-aux-champignons.html\">sauce aux\u00a0champignons<\/a> d&rsquo;une mani\u00e8re tr\u00e8s simple, et en m\u00eame temps obtenir une sauce d\u00e9licieuse. Je\u00a0ne veux pas laisser passer l&rsquo;occasion d&rsquo;\u00e9crire la recette pour laquelle normalement j&rsquo;utilise cette\u00a0sauce: <strong>blancs\u00a0de poulet \u00e0 la sauce champignons<\/strong>. Il faut\u00a0dire que le blanc est la partie du poulet que j&rsquo;aime le moins comme je l&rsquo;ai dit \u00e0 plusieurs reprises dans le blog, comme dans la recette de <a title=\"Recette de saut\u00e9 de poulet aux noix de cajoun et romarin\" href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2009\/12\/saute-de-poulet-aux-noix-de-cajoun-et-romarin.html\">poulet saut\u00e9 au romarin et noix de cajou<\/a>. Cependant, je la mange\u00a0de temps en temps\u00a0parce que normalement j&rsquo;ach\u00e8te un poulet entier. De nombreuses fois j&rsquo;ai suivi cette recette pour obtenir\u00a0des blancs\u00a0de poulet juteux avec une sauce savoureuse.<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/10\/pollo_parrilla_salsa_champi\u00f1ones.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/10\/pollo_parrilla_salsa_champi\u00f1ones.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/10\/pollo_parrilla_salsa_champi\u00f1ones-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/10\/pollo_parrilla_salsa_champi\u00f1ones-300x200.png 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/10\/pollo_parrilla_salsa_champi\u00f1ones.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/blancs-de-poulet-a-la-sauce-champignons\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de blancs de poulet \u00e0 la sauce champignons<\/h2>\n<span id=\"post-ratings-3143\" class=\"post-ratings\" data-nonce=\"72afb91c1e\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_3143_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(3143, 1, '1 Star');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_3143_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(3143, 2, '2 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_3143_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(3143, 3, '3 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_3143_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(3143, 4, '4 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_3143_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(3143, 5, '5 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 5,00 \/ 5. Votes: 1<\/div><\/span><span id=\"post-ratings-3143-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT30M>30 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2015-04-16\"><\/time> \n<span itemprop=\"description\" content=\"\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">4 blancs\u00a0de poulet<\/li>\n<li itemprop=\"recipeIngredient\">250 ml de lait entier<\/li>\n<li itemprop=\"recipeIngredient\">250 g de champignons<\/li>\n<li itemprop=\"recipeIngredient\">200 ml de cr\u00e8me fra\u00eeche<\/li>\n<li itemprop=\"recipeIngredient\">1 \u00e9chalote<\/li>\n<li itemprop=\"recipeIngredient\">10 g de beurre<\/li>\n<li itemprop=\"recipeIngredient\">1 cuill\u00e8re \u00e0 soupe d&rsquo;huile d&rsquo;olive<\/li>\n<li itemprop=\"recipeIngredient\">Sel et poivre au go\u00fbt<\/li>\n<li itemprop=\"recipeIngredient\">1 trait de vin blanc (un verre \u00e0 digestif)<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<\/p>\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Pr\u00e9parer la sauce aux champignons:\n<ol>\n<li itemprop=\"recipeInstructions\">Faire revenir\u00a0l&rsquo;\u00e9chalote \u00e9minc\u00e9e finement avec le beurre pr\u00e9alablement fondu.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter les champignons lav\u00e9s et coup\u00e9s en petits morceaux\u00a0et laisser r\u00e9duire.<\/li>\n<li itemprop=\"recipeInstructions\">Arroser de\u00a0vin blanc, laisser r\u00e9duire, ajouter la cr\u00e8me fra\u00eeche et laisser r\u00e9duire \u00e0 nouveau.<\/li>\n<\/ol>\n<\/li>\n<li itemprop=\"recipeInstructions\">Nettoyez les blancs\u00a0de poulet pour enlever les \u00e9ventuelles\u00a0bandes de graisse.<\/li>\n<li itemprop=\"recipeInstructions\">Si les blancs sont tr\u00e8s \u00e9pais, vous pouvez les couper en deux pour les ouvrir comme un livre et les rendre\u00a0plus fins.<\/li>\n<li itemprop=\"recipeInstructions\">Mettre les blancs dans un grand bol et couvrir avec du lait entier.<\/li>\n<li itemprop=\"recipeInstructions\">Laissez mariner le poulet dans le r\u00e9cipient couvert au r\u00e9frig\u00e9rateur pendant 1 \u00e0 2 heures.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une <em>plancha<\/em>\u00a0\u00e0 feu moyen, badigeonner\u00a0la surface avec de l&rsquo;huile d&rsquo;olive.<\/li>\n<li itemprop=\"recipeInstructions\">S\u00e9cher les\u00a0blancs de poulet.<\/li>\n<li itemprop=\"recipeInstructions\">D\u00e8s que la planche est chaude, faire griller les blancs\u00a0environ 3 ou 4 minutes de chaque c\u00f4t\u00e9 \u00e0 feu moyen-\u00e9lev\u00e9.<\/li>\n<li itemprop=\"recipeInstructions\">C&rsquo;est pr\u00eat. Servir les blancs\u00a0avec la sauce aux champignons sur le dessus, accompagn\u00e9 de <a title=\"Recette de riz blanc pour accompagner\" href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2013\/11\/riz-blanc.html\">riz blanc<\/a> et de l\u00e9gumes cuits \u00e0 la vapeur. Bon app\u00e9tit!<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad>\n<div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\">\n<ul>\n<li>Vous pouvez voir une version plus d\u00e9taill\u00e9e de\u00a0la <a title=\"Recette de sauce aux champignons\" href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/10\/sauce-aux-champignons.html\">sauce aux champignons<\/a> suivant le lien.<\/li>\n<li>Vous pouvez remplacer la moiti\u00e9 de la cr\u00e8me fra\u00eeche par du bouillon de volaille. Dans ce cas, il faudra un peu plus de temps pour \u00e9paissir.<\/li>\n<li>L&rsquo;\u00e9tape de la mac\u00e9ration sert \u00e0 rendre plus juteux les blancs. Toutefois, si vous n&rsquo;avez pas le temps, vous pouvez la laisser tomber.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":3152,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"","_yoast_wpseo_metadesc":"","footnotes":""},"categories":[20,842],"tags":[872,149,90],"class_list":["post-3143","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette","category-viande-et-volaille","tag-champignons","tag-poulet","tag-porc"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de blancs de poulet \u00e0 la sauce champignons<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jesuisuncuisinier.fr\/fr\/blancs-de-poulet-a-la-sauce-champignons\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette de blancs de poulet \u00e0 la sauce champignons\" \/>\n<meta property=\"og:url\" content=\"https:\/\/jesuisuncuisinier.fr\/fr\/blancs-de-poulet-a-la-sauce-champignons\/\" \/>\n<meta property=\"og:site_name\" content=\"Je suis un cuisinier - 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