Guinea fowl breast with parsley sauce

2_09334 BREAST of GUINEA FOWL with PARSLEY SAUCE INGREDIENTS for 4 PEOPLE 700 g breast of Guinea fowl, 2 tablespoons curry powder, 200 g shallots into rings, 4 cloves peeled garlic, 100 g butter, 3 dl cream, 200 g of smoked bacon 2 tablespoons chopped parsley, salt and pepper in a saucepan Melt 30 g of butter and saute the shallots and garlic clovesAdd the Diced Bacon, stir and cook for 5 m.

With a mixer blend until you have a puree.

In a pan melt 50 g of butter, lay the Guinea fowl breast, salted and peppered and spiced with curry.

Simmer covered for at least 20 minutes by adding hot broth if necessary.

In a saucepan melt the rest of the butter, add the chopped parsley and cream, stir and cook for a few minutes, then add the pureed shallots.

Mix vigorously to obtain a smooth and homogeneous sauce.

At the end of cooking the meat, sliced serve individual dishes accompanying it with parsley sauce.