suprêmes de volaille à la crème

Updated at: Thu, 17 Aug 2023 12:08:59 GMT

Step 1

First coat the pan and heat up your olive oil until shimmering, season your chicken with salt and place in the pan. Do not move them, let them sear and turn golden brown, about 5 minutes.

Step 2

Once brown turn them over and place in your lemon wedges and rosemary sprig. You should have all 4 breasts seared in the pan, and a stainless steel pan is best. Now put them in the oven for about 10-20 minutes on 70°c keep checking on them as this depends on your oven. Do not overcook the chicken.

Step 3

Once cooked take them out the oven, take the chicken and other bits out the pan and keep the pan juices.

Step 4

Your pan will be boiling hot so fold a towel and place it over the handle. Put your pan on the stove, on the heat and add in your garlic and shallots.

Step 5

Once cooked the shallots should be slightly browned. Add in the white wine and cook of the alcohol, about 3 minutes.

Step 6

Now that is done add your chicken stock and reduce, about 5-10 mins. done, now add the cream and reduce, 5 mins.

Step 7

Here turn of the heat, take out the mushroom slices and put in your cold knobs of butter. Let them melt into the sauce.

Step 8

Now once incorporated pour the mixture through a strainer to remove any thick pieces of shallots etc...

Step 9

Add in your chopped parsley to the mixture, plate the chicken, garnish with extra parsley if you like and serve.

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Delicious

Easy

Go-to

Under 30 minutes

Makes leftovers