Preparation
1.Clean mushrooms2.Cut chicken fillets into strips. 3.Peel the shallots and finely dice. 4.Sauté the rice with half of the shallots in 1/3 of the butter for 1-2 minutes. 5.Season with saffron and salt, pour broth and allow to simmer over low heat for about 25 minutes, add more broth if necessary.6.In the meantime fry the mushrooms in 1/3 of the butter for approx. 5-7 min. Remove and set aside. 7.Fry the chicken strips with the remaining shallot in the remaining hot clarified butter for 3-4 minutes. 8.Season with salt, pepper and thyme and deglaze with champagne, simmer briefly. Add cream and cover. Cook for a further 3 minutes. 9.Lightly season to taste and add flour to thicken if necessary.10.Before serving, stir mushrooms into the rice pilaf and heat briefly. 11.Press the pilaf into 2 small bowls and place on a plate. 12.Serve with the chicken in champagne sauce.