Supremes de volaille a blanc

Yield: 4 Servings

Measure Ingredient
4 \N Boneless, skinless chicken breast halves
½ teaspoon Lemon juice
¼ teaspoon Salt
\N pinch White pepper
4 tablespoons Butter
¼ cup White or brown stock or canned beef bouillon
¼ cup Port, meadeira or dry white vermouth
1 cup Heavy cream
\N \N Salt, white pepper and lemon juice to taste
2 tablespoons 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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