• 10servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B9, C, D
MineralsCopper, Natrium, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 oz clarified butter

  2. 10 Boneless, skinless chicken breasts

  3. to taste -- salt

  4. to taste -- white pepper

  5. 2 oz flour (for dredging)

  6. 10 oz mushrooms (white) sliced

  7. 1 oz lemon juice

  8. 2 1/2 cup Suprême sauce, hot (see recipe)

  9. For the Suprême sauce:

  10. 2 qt chicken veloute

  11. 1 pt heavy cream

  12. 2 oz butter

  13. to taste salt

  14. to taste white pepper

  15. to taste lemon juice

Instructions Jump to Ingredients ↑

  1. Add enough clarified butter to a sauté pan to just cover the bottom with a thin film.

  2. Place on the range over moderate heat.

  3. While the pan is heating, season the chicken breasts and dredge in flour.

  4. Shake off excess flour.

  5. Place the breasts in the hot pan, presentation side (that is, the side that had the skin) down.

  6. Sauté over moderate heat until lightly browned and about half cooked.

  7. The heat must be regulated so the chicken doesn't brown too fast.

  8. Turn the chicken over and complete the cooking.

  9. Remove the chicken from the pan and place on hot dinner plates.

  10. Keep warm.

  11. Add the mushrooms to the pan and sauté briefly.

  12. After a few seconds, before the mushrooms start to darken, add the lemon juice.

  13. Toss the mushrooms in the pan as they sauté. ==

  14. For the Suprême sauce:

  15. Add the suprême sauce to the pan and simmer for a few minutes, until reduced to the proper consistency.

  16. (The juices from the mushrooms will dilute the sauce.)

  17. Ladle 2 oz sauce over each portion and serve immediately.


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