SHREDDED CHICKEN IN ORANGE CREAM SAUCE

(RECIPE POSTED BY MANON VEILLEUX)

1 tbsp. extra virgin olive oil
1 tbsp. butter
1 lb. chicken breasts or turkey, shredded
2 French shallots, finally chopped
1/4 cup dry white wine
Pinch of salt and pepper
1 pkg. (40 g) Chef LELARGE Fine Cuisine Orange Sauce mix, prepared according to package directions.
Few drop of Tabasco sauce
1/4 cup cream 15%
2 tbsp. fresh parsley, chopped 

In a large frying pan, heat oil and butter. Fry chicken pieces until golden brown. Set aside on a plate.
In the same frying pan, fry up the shallots for 2 minutes. Deglaze with wine, seasoned and add the orange sauce prepared according to package direction, and add the Tabasco sauce.
Stir in the shredded chicken to the sauce, simmer for 5 minutes. Slowly add the cream while stirring. Garnish with parsley.