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Supreme de poulet
Breast of chicken in cream sauce

What is Supreme de poulet?
A breast of chicken cooked with whipping cream and white stock.

Region Prep time / Cooking time

Rhone and Alps

10 min / 8 min


6 breasts of chicken, boneless
1/2 tsp lemon juice
5 tb butter
Salt and white pepper

1/3 cup white stock or beef stock
1 cup whipping cream
1/4 cup Port
2 tb parsley, fresh

Breast of chicken in cream sauce Recipe serve 6

Step 1: Preheat oven to 400 degrees.

Step 2: Rub the breasts of chicken with lemon juice and sprinkle with salt and pepper.

Step 3: Heat the butter in a casserole. Put the chicken and quickly turn them on both sides.

Step 4: Place the casserole in the oven for 5 to 6 minutes. Remove the breasts

Step 5: Prepare the sauce. Pour the stock and the Port into the casserole. Boil over high heat for 2 minutes. Stir in the cream and boil again at high heat for 1 or 2 more minutes until sauce has thickened. Add salt, pepper and lemon juice if needed.

Step 6: Pour the sauce over the chicken, sprinkle with parsley.

Serving: Serve with rice, spinach, risotto, asparagus

Wine suggestion: White Burgundy, Graves, Provence rosé (French Wine Guide).

Bon appetit!

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French Recipes: Almond trout - Apple pie - Boeuf bourguignon - Bouillabaisse - Cassoulet - Cherry soup - Chicken Fricassee - Coq au vin - Gratin dauphinois Lobster Thermidor - Mediterranean salad - Onion pie - Onion soup - Roast chicken provencal - Sole meuniere - Strawberry Charlotte - Tapenade - Tomatoes provencale - Veal stew - All recipes - By region - By course - Links - Cuisine France


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