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Suprêmes de Volaille à Blanc
Boneless chicken breasts turned in foaming butter and cooked covered in a hot oven for a few minutes so they stay white and juicy, then sauced in the same pan with a reduction of stock, port and cream.
- Yield4 servings
- Hands-on25 min
- Total29 min
- Difficulty
Ingredients
Chicken
- 4chicken suprêmes (skinless, boneless breast halves, about 170 g each), tendon removed, lightly flattened
- ½ tsplemon juice
- ¼ tspsalt
- 1 pinchwhite pepper
- 56 gunsalted butter
Sauce
- 60 mlwhite or brown stock (or beef bouillon)
- 60 mlport, Madeira or dry white vermouth
- 240 mlheavy cream
- to tastesalt, white pepper and lemon juice
- 2 tbspflat-leaf parsley, minced
To serve
- 200 glong-grain white rice, cooked to serveoptional
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