In a frying pan with butter, sauté the shallot cubes until translucent. Season the two poulard breasts with salt and pepper and place on the shallots form. Extinguish everything with sherry and chicken stock. Put a lid on the pan and cook the breasts for 6-8 minutes, simmering gently.
Then remove the meat and add the whipped cream to the pan. Boil the liquid to a third. In the meantime, slice the peppers and mushrooms and add to the sauce.
Peel the skin from the poulard breasts and cut the meat into 2 cm cubes, then form another time in the sauce. Season the dish with salt, pepper and a pinch of cayenne pepper and serve.
Serve with toast or long grain rice.
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