Chicken with chestnuts and stackys

CHICKEN, Brown and 09648 STACKYS INGREDIENTS for 4 PEOPLE a handful of chervil, 25 cl of chicken broth, a star anise, 4 chicken, scallops 200 g chestnut puree? au naturel?, 100 g stackys, 30 g butter, salt, pepper.

Wash and dry the Chervil.

Riservatene one half of the leaves and chop the rest.

Bring the broth to a boil with the star anise; take the Escalopes of chicken, chopped Chervil and continue baking for 25 minutes over low heat.

Check out the Escalopes with a skimmer and bring to the boil again, then add the chestnuts and leave for 5 minutes tingle over low heat.

Drain.

Passed the stackYSsotto water sfregandoli with a slightly abrasive sponge to remove the film covering them.

Blanch them for 3 minutes in boiling water and then drain well.

Brown the scallops in butter on both sides, add salt and pepper and add 1/2 cup of chicken broth, the Browns and the stackys.

Cook for about 15 minutes over low heat, covered container.

Distributed at the end of cooking in dishes and sprinkle with Chervil leaves.