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SUPREMES DE VOLAILLE POLIGNAC (CHICKEN BREASTS)

Category:    Chicken, Entertain, Sauces
Yield: 6 servings
 
      3    Chicken breasts                          -dampened towel, stems
           -skinned and halved                      -removed and both caps
      1 ts Lemon juice, fresh                       -and stems cut into 1/8
           -strained                                -inch wide julienne strips
           Salt                                1 lg Truffle, black
      4 tb Butter, clarified                        -Thinly peeled, sliced
           White pepper, freshly ground             -1/8-inch thick, and cut
      1 tb Butter, unsalted                         -into 1/8-inch wide strips
      2 tb Butter, unsalted                1 1/2 tb Flour
           -chilled and cut into               1 c  White chicken stock Or:
           -1/2 inch bits                      1 c  Chicken stock, canned
      2 tb Lemon juice, fresh, strained             -chilled then degreased
    1/4 lb Mushrooms, fresh                    1 c  Heavy cream
           -trimmed, wiped with a         
 
  Preheat oven to 450*F. Remove the breast bones from the chicken pieces.
  With paper towels pat the chicken breasts completely dry and rub them on
  both sides with 1/2 teaspoon of lemon juice, a little salt and a few
  grindings of white pepper. In a 12-inch saute pan or heavy skillet with an
  ovenproof handle, warm the clarified butter over moderate heat for about 10
  seconds.  Add the chicken and, turning frequently with tongs or a slotted
  spatula, saute until the pieces are firm and white, but do not allow them
  to brown. Remove the pan from the heat and cover it with a lid or foil.
  Then cook the chicken breasts in the middle of the oven for 7 to 8 minutes,
  or until they are tender and show no resistance when pierced deeply with
  the point of a small skewer.  Arrange the chicken on an ovenproof platter.
  Reduce the oven heat to the lowest point.  Place the pan over moderate heat
  on top of the stove and add the mushroom and truffle strips and 2
  tablespoons of lemon juice.  Stirring constantly, cook for 3 minutes. With
  a slotted spoon, remove the mushrooms and truffle strips from the pan and
  scatter them over the chicken breasts. Cover the platter with foil and keep
  the chicken warm in the oven while you prepare the sauce. With a wire
  whisk, stir 1 tablespoon of butter into the liquid remaining in the pan.
  When the butter melts, add the flour and continue to whisk over moderate
  heat until it is completely absorbed. Pour in the chicken stock and still
  whisking constantly, cook over high heat until the sauce comes to a boil
  and thickens lightly.  Reduce the heat to the lowest possible point and
  simmer for 8 to 10 minutes.  Then pour in the cream in a slow, thin stream
  and, stirring frequently, continue to simmer until the sauce is reduced to
  about 1 cup.  Remove the pan from the heat and swirl in the 2 tablespoons
  of chilled butter bits and the remaining 1/2 teaspoon of lemon juice. Taste
  for seasoning. Strain the sauce through a fine sieve directly over the
  chicken to mask it completely. Serve at once.
 

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