Dinner - Blancs de poulet sauce suprême recipes
It's something like chicken corden bleu but much better. The suprême sauce is a finished sauce made by enriching a chicken velouté sauce with heavy cream.
Chicken Suprême Sauce
Provided by: Danilo Alfaro
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 8 servings
Number of ingredients: 6
- 1 cup heavy cream
- 1 quart chicken velouté
- 1 tablespoon butter
- Kosher salt, to taste
- Freshly ground white pepper, to taste
- Dash lemon juice
- Calories: 122 kcal
- Carbohydrate: 2 g
- Cholesterol: 40 mg
- Fiber: 0 g
- Protein: 2 g
- Saturated Fat: 8 g
- Sodium: 521 mg
- Sugar: 1 g
- Fat: 12 g
- Serving Size: 1 quart (8 servings)
- Unsaturated Fat: 0 g
- Gather the ingredients.
- In a heavy-bottomed saucepan, gently heat the heavy cream to just below a simmer but don't let it boil. Cover it and keep it warm.
- Heat the velouté in a separate saucepan over medium-high heat. Bring it to a boil, then lower the heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a cup.
- Stir the warm cream into the velouté and bring it back to a simmer for just a moment.
- Stir in the butter, season with kosher salt and white pepper to taste, and just a dash of lemon juice. Strain through cheesecloth and serve right away.
Poulet sauce blanche
5 cuisse de poulet fromage râpé persilcreme liquide ou sauce béchamel 1c à s motarde ail gingembre selpoivre Assaisonnement pour poulet
Riz au poulet sauce blanche
Provided by: Fabrice Idiart
Total time: 60 minutes
Yields: 6 servings
Number of ingredients: 5
- 130g unsalted butter (90 + 40g)
- 90g flour
- 1.5 litres of chicken stock
- 30g crème fraîche
- A splash of Madeira wine (1 bottle cap)
- Sauce Suprême - 1
- Before starting this Sauce Suprême recipe, make sure you have organised all the necessary ingredients.
- Sauce Suprême - 2
- In a saucepan, melt 90 grams of butter to make a blond roux...
- Sauce Suprême - 3
- ... then add the flour, making sure it does not brown.
- Sauce Suprême - 4
- Combine gently with a whisk.
- Sauce Suprême - 5
- Add the cold chicken stock to the hot blond roux. Otherwise, add hot chicken stock to the blond roux if it is cold. Working with different temperatures is essential to avoid lumps. Combine with a whisk.
- Sauce Suprême - 6
- Bring to a boil, then cook for 15 minutes.
- Sauce Suprême - 7
- Add the crème fraîche and reduce for 15 minutes, whisking at regular intervals.
- Sauce Suprême - 8
- Pass the sauce through a fine sieve or chinois, using a rubber spatula.
- Sauce Suprême - 9
- Season to taste. Return the pan on the stove and bring to a boil.
- Sauce Suprême - 10
- Add the remaining cold butter (40 grams) in one go. This will give the sauce a creamier consistency. Whisk until homogeneous.
- Sauce Suprême - 11
- Add the Madeira wine.
Chicken Supreme (Supremes De Volaille)
Provided by: Nana Lee
Total time: 58 minutes
Cook time: 29 minutes
Prep time: 29 minutes
Yields: 2 servings
Number of ingredients: 15
- 2 whole boneless skinless chicken breasts
- 1 ounce sliced boiled ham
- 1 1/2 ounces sliced swiss cheese
- 2 1/2 tablespoons flour
- 2 1/2 tablespoons butter
- 1 tablespoon vegetable oil
- 1/4 lb mushroom, sliced (about 1 cup)
- 1 tablespoon chopped shallot
- 2 small tomatoes, peeled and chopped
- 1/4 cup dry white wine
- 1/3 cup heavy cream
- 1/2 cup light cream
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 1 tablespoon chopped parsley
- Calories: 759.9 calories
- Fat: 55.8 grams
- Saturated Fat: 30.8 grams
- Cholesterol: 226.7 milligrams
- Sodium: 751.4 milligrams
- Carbohydrate: 19.3 grams
- Fiber: 2 grams
- Sugar: 4.1 grams
- Protein: 41.7 grams
- Open each whole breast so it lies flat. Pound breasts between sheets of waxed paper with a mallet until thin, leaving each whole breast intact.
- Arrange opened breasts on a tray, smooth side down. Cut a piece of ham and a piece of cheese the same size as half the breast and arrange on top of it.
- Fold breast in half to cover ham and cheese. Seal edges by pounding with mallet. Repeat with remaining breast.
- Roll breasts in 2 tablespoons of flour to coat, shake off excess.
- Heat 2 tablespoons of butter and the oil in a 10-inch skillet.
- Add chicken breasts; cook until underside is golden brown.
- Turn and cook other side 6 to 8 minutes or until golden brown.
- Place breasts on a platter and keep warm in a low oven.
- Add mushrooms, shallots to skillet in which chicken cooked; cook until tender and lightly browned.
- Add tomatoes and wine; simmer until most of the liquid has evaporated.
- Stir in heavy cream; cook until reduced by half. Remove from heat.
- In a 1 quart saucepan melt remaining butter over low heat.
- Stir in the remaining flour with a wire whisk; blend well.
- Add light cream; cook, stirring constantly, until thickened and smooth.
- Add salt and pepper.
- Gradually add sauce to tomato mixture in the skillet and cook over low heat until heated through.
- Pour sauce over chicken and sprinkle with chopped parsley.
Poulet à la crème Georges Blanc
Total time: 40 minutes
Cook time: 40 minutes
Yields: 4 servings
Number of ingredients: 10
- 70g butter
- Four fresh free-range chicken legs, jointed (obviously Bresse chicken would be great, but free-range and corn fed will suffice)
- Half an onion, studded with about 10–12 cloves
- Half and onion, roughly sliced
- 1 whole head of garlic sliced through its waist, upper part discarded
- 200g mushrooms, chopped (I used wild mushrooms – chestnut would be nice too; see notes)
- 2 tbsp plain flour
- 175ml dry white wine
- 750–1,000ml double cream (the volume depends on your pan because you need to cover the chicken pieces; a 26cm sauté pan will require 1l)
- Salt and freshly ground black pepper
- Melt the butter in a pan large enough to take all the chicken pieces in one layer with space for the onion and mushrooms. Once foaming, add the chicken pieces and season them in the pan. Cook the chicken gently until lightly browned on both sides. If you have any other chicken offcuts like neck or wingtips, then add those before you turn the chicken. Take care here – you want to lightly brown the chicken to the colour of a straw hat; if you get to oak siding board, then the meat will toughen.
- Add the studded onion, chopped onion and garlic, and evenly spoon over the flour. Add the mushrooms.
- Increase the heat for a moment, and then deglaze the pan with the wine. Turn the chicken in the wine and flour, and the pour over the cream to cover the meat. Season to taste.
- Turn down the heat to low and cook uncovered for 45 minutes.
- Once cooked (test a thigh with a probe close to the bone, and look for 74˚C), lift out the chicken pieces and plate them. Sieve the sauce into a warm jug and spoon over the chicken.
- Serve with a crusty baguette to mop up the sauce.