Volaille de Bresse à la Crème et aux Champignons

Cut the 1500 g of Bresse chicken into serving pieces and season them with 5 g of salt and 2 g of pepper.

Melt 50 g of butter in a heavy pan and gently sweat the 100 g of minced shallots without browning.

Add the chicken pieces to the pan and cook until lightly golden, then add 250 g of sliced button mushrooms.