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- Exported from MasterCook *
SUPREMES DE VOLAILLE A BLANC
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Boneless, skinless chicken
-breast halves
1/2 ts Lemon juice
1/4 ts Salt
pn White pepper
4 tb Butter
-----SAUCE-----
1/4 c White or brown stock or
-canned beef bouillon
1/4 c Port, meadeira or dry white
-vermouth
1 c Heavy cream
Salt, white pepper and lemon
-juice to taste
2 tb Parsley -- freshly minced
Prehaet oven to 400 degrees. Rub the chicken breasts
with drops of lemon juice and sprinkle lightly with
salt and pepper. Heat butter in a casserole dish
until foaming. Quickly roll the chicken in the
butter, lay a round of waxed paper to fit the
casserole on top of them and place in a hot oven.
After 6 minutes, press tops of chicken with your
finger; if they are still soft and squashy, return to
oven for a mnute or two more. They are done when they
feel lightly springy and resilent; do not overcook.
REmove casserole from oven, put chicken in a hot
serving dish; cover and keep warm while making hte
sauce which will take 2 to 3 minutes. To make sauce:
Turn a burner to high and pour the stock or bouillon
and the wine into the casserole with the hot butter.
Stirign the liquid constantly, boil down rapidly over
high heat until lightly thickened. Season carefully
with salt, pepper, and drops of lemon juice. Pour the
sauce over the chicken, sprinkle with parsley and
serve immediately
Nutritional info per serving: 473 cal; 28g pro, 4g
carb, 37g fat (69%)
Source: The French Chef Cookbook
Miami Herald 4/4/96
Formatted by Lisa Crawford, 4/12/96
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