Suprême De Volaille Fermière à La Crème Chicken Breast In Cream Recipes

CREME DE VOLAILLE (FRENCH CREAM OF CHICKEN SOUP)

Steps:

• In a large pot, bring water, leek, carrot, onion, celery, chicken wings, tarragon, bouquet garni, peppercorns, cloves and bring to a boil.
• Cover and simmer for 35 minutes.
• Strain the broth through a fine strainer (chinois). Measure 4 cups of liquid and reserve the rest (It used to cook the chicken breast).
• In a saucepan, melt butter and add flour and cook gently, stirring, for one minute.
• Pour in the broth slowly, stirring well until thickened.
• Stir in 3/4 cup of the cream (keep 1/4 aside) and bring to a boil.
• Adjust seasoning.
• Poach the chicken breast 8 minutes in the reserved broth.
• Drain, then cut into small cubes.
• Mix the egg yolks with the remaining cream and stir into soup stirring with a whisk. Do not boil.
• Add the diced chicken, sprinkle with dried tarragon and serve immediately.

CHICKEN SUPREME (SUPREMES DE VOLAILLE)

Steps:

• 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.

GRATINEED CHICKEN IN CREAM SAUCE (POULET A LA FERMIERE)

Steps:

• Pat chicken dry and season with salt and pepper.
• Heat butter in a 12-inch ovenproof deep heavy sauté pan over moderately high heat until foam subsides, then brown chicken all over, in batches if necessary, 8 to 10 minutes.
• Transfer to a plate and cover.
• Pour off all but 1 tablespoon fat from pan.
• Tie parsley, thyme, and bay leaf in cheesecloth to make a bouquet garni, then add to pan with carrots and onions, stirring to coat with fat.
• Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until liquid is reduced by half, about 3 minutes.
• Add broth and chicken, skin sides up, with any juices from plate, and simmer, covered, 10 minutes.
• Add potatoes and salt and pepper to taste and simmer, covered, until chicken is cooked through and potatoes are tender, about 15 minutes.
• Preheat broiler.
• Discard bouquet garni.
• Stir in crème fraîche, peas, and salt and pepper to taste, then turn chicken in sauce to coat.
• Sprinkle dish all over with Gruyère and broil 4 to 5 inches from heat until browned and sauce is bubbling, 3 to 4 minutes.
• Makes 4 servings.

CHICKEN A LA CREME

Steps:

• Melt half of the butter in a large skillet over medium-high heat. Season chicken tenders with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes. Add the remaining butter, reduce heat to medium, and cook for 5 more minutes.
• Pour the heavy cream into the skillet, and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened and chicken is cooked through. Best when served with fresh French bread for dipping.

GRATINEED CHICKEN IN CREAM SAUCE (POULET à LA FERMIERE)

Steps:

• Pat chicken dry and season with salt and pepper.
• Heat butter in a 12-inch ovenproof deep heavy sauté pan over moderately high heat until foam subsides, then brown chicken all over, in batches if necessary, 8 to 10 minutes. Transfer to a plate and cover. Pour off all but 1 tablespoon fat from pan.
• Tie parsley, thyme, and bay leaf in cheesecloth to make a bouquet garni, then add to pan with carrots and onions, stirring to coat with fat. Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until liquid is reduced by half, about 3 minutes. Add broth and chicken, skin sides up, with any juices from plate, and simmer, covered, 10 minutes. Add potatoes and salt and pepper to taste and simmer, covered, until chicken is cooked through and potatoes are tender, about 15 minutes.
• Preheat broiler.
• Discard bouquet garni. Stir in crème fraîche, peas, and salt and pepper to taste, then turn chicken in sauce to coat. Sprinkle dish all over with Gruyère and broil 4 to 5 inches from heat until browned and sauce is bubbling, 3 to 4 minutes.