Supreme de Poulet (Chicken Breast in Cream Sauce)

April 30, 2009 @ 24 Comments

supreme-de-poulet

Ingredients:
6 breasts of chicken, boneless
1/2 tsp lemon juice
5 tbsp butter
Salt and white pepper to taste
1/3 cup white stock or beef stock
1 cup whipping cream
1/4 cup Port
2 tbsp parsley, fresh

Cooking Procedure:
1. Preheat oven to 400 degrees.
2. Rub the breasts of chicken with lemon juice and sprinkle with salt and pepper.
3. Heat the butter in a casserole. Put the chicken and quickly turn them on both sides.
4. Place the casserole in the oven for 5 to 6 minutes. Remove the breasts
5. Prepare the sauce. Pour the stock and the Port into the casserole. Boil over high heat for 2 minutes. Stir in the cream and boil again at high heat for 1 or 2 more minutes until sauce has thickened.
6. Add salt, pepper and lemon juice if needed.
7. Pour the sauce over the chicken, sprinkle with parsley.
8. Best served with rice, spinach, risotto, asparagus and a glass of wine (white Burgundy, Graves, Provence rosé)


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24 Comments → “Supreme de Poulet (Chicken Breast in Cream Sauce)”

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