Directions for: Chicken Supreme with Tarragon and Chive Cream Sauce
Ingredients
Chicken Veloute3 cup chicken stock (750 ml)
3 Tbsp unsalted butter (45 g)
3 Tbsp all-purpose flour (27 g)
Tarragon & Chive Cream Sauce1 cup Veloute (375 ml)
cup whipping cream (125 ml)
1 tsp fino sherry (5 ml)
1 Tbsp finely chopped fresh chives
1 Tbsp finely chopped fresh tarragon
Tbsp lemon juice (7.5 ml)
Salt and white pepper
Finishing6 chicken supremes
4 Tbsp unsalted butter (60 ml)
Salt and pepper
Directions
Chicken Veloute1. Bring the stock to a boil in a saucepan.
2. Melt the butter in a heavy saucepan over medium-high heat. When hot, whisk in the flour and cook for 1 to 2 minutes, whisking constantly. The roux will be foamy and should turn a blonde colour. Remove the roux from the heat and let cool slightly.
3. Return the pot containing the roux to medium-low heat and slowly whisk in the hot stock. When all the stock has been added reduce the heat to low and simmer the veloute for 30 minutes or until it is thickened and glossy. Occasionally skim the impurities from the surface of the sauce with a ladle.
4. This sauce should not be seasoned as it is used as a foundation in sauce preparation. Veloute can be made with fish, shellfish, white veal or vegetable stock.
Tarragon & Chive Cream Sauce1. Combine Veloute, cream and sherry in a heavy saucepan and over low heat simmer for 10 minutes.
2. Season and just prior to serving add the fresh herbs and lemon juice.
3. Serve with pan fried salmon fillet or sauted chicken breast.
Finishing1. Preheat an oven to 450F.
2. Melt 2 tbsp of butter in each of two large saut pans over medium-high heat. Season the supremes and place 3 in each of the pans, skin side down. Cook the supremes until the skin has turned golden and is crisp. Turn the chicken breasts over and place the pans in the preheated oven to cook for 10 to 15 minutes or until the chicken breast is cooked through.
3. Gently heat the sauce through, adding the fresh herbs.
4. When the chicken is cooked, plate the supremes, ladle a little of the sauce over each and serve
See more: Poultry, Main, Dinner, Herbs, Lunch, Eggs/Dairy, Chicken