Supremes de volaille rouge et vert

Yield: 2 servings

Measure Ingredient
1 \N Chicken breast, whole
\N \N Juice of 1 lime
½ cup White wine
1 teaspoon Ginger
1 \N Garlic clove, finely chopped
1 pinch Tarragon
\N \N Juice of 1 lime
3 ounces White wine
\N \N Butter (salted)
3 ounces Tomato paste



Mix the marinade ingredients. Bone the chicken breast, obtaining 2 supremes, and marinate for at least 30 minutes. Reserve bones.

Cook a bouillon using the bones. You will need about 3 oz of bouillon.

Drain, flatten and flour the supremes. Saute quickly in clarified butter, about two minutes on each side. Remove and keep warm.

Raise the heat to high, add wine, lime juice, tomato paste and bouillon. Cook down until it looks like it's been cooked too much.

Remove from heat and swirl in a goodly chunk of butter. If you remove the sauce too soon, it will be too soupy. The sauce should be cinnamon-coloured and shiny. There will be very little sauce, you may need a rubber scraper to get it out of the pan.

Serve with rice or some other bland vegetable.

Experiment with the sauce, varying the ratio of ingredients. I have just strained the chunky bits from the marinade and used that. Wear a raincoat when making the sauce. It splatters.


* Chicken breasts in tomato-lime sauce -- This recipe was originally posted to net.cooks in May of '82 by Martin Minow @ decvax. The French name means "boneless chicken breasts in red and green sauce." I like it a lot.

: Difficulty: moderate (judgment required).

: Time: 30 minutes marinating, 10 minutes cooking.

: Precision: no need to measure.

: Tony Lill

: XIOS Systems Corporation, Ottawa, Ontario, Canada : tony@...

: Copyright (C) 1986 USENET Community Trust

Similar recipes