Best 5 Supremes De Volaille A Blanc Chicken With Cream Sauce Recipes
**Suprêmes de Volaille à Blanc: A Classic French Chicken Dish with a Creamy Twist**
Indulge in the culinary delight of Suprêmes de Volaille à Blanc, a timeless French dish showcasing tender chicken breasts enveloped in a rich and flavorful cream sauce. This classic recipe presents a harmonious blend of simple, yet refined ingredients, resulting in a dish that is both elegant and comforting. Discover the art of creating this timeless dish with our comprehensive guide, featuring step-by-step instructions, secret tips, and variations to cater to diverse preferences. Embark on a culinary journey and elevate your home cooking skills with this delectable dish that promises to impress family and friends alike.
**Additional Recipes to Explore:**
* **Poulet à la Crème:** Experience a variation of the classic Suprêmes de Volaille à Blanc, where chicken breasts are gently simmered in a creamy sauce infused with herbs and white wine.
* **Poulet Vallée d'Auge:** Embark on a culinary adventure with this unique recipe, featuring chicken breasts cooked in a luscious sauce made from cream, Calvados, and apples.
* **Coq au Vin Blanc:** Discover the timeless French dish of chicken braised in white wine, adorned with mushrooms, bacon, and aromatic herbs.
* **Poulet Chasseur:** Indulge in a hearty and flavorful chicken dish prepared with mushrooms, bacon, and a rich tomato sauce.
* **Poulet à l'Estragon:** Delight in the delicate flavors of this recipe, showcasing chicken breasts cooked in a creamy sauce infused with tarragon and white wine.
SUPRêME DE VOLAILLE FERMIèRE à LA CRèME (CHICKEN BREAST IN CREAM)
The author Bill Buford adapted this recipe, which he learned while working with the chef Mathieu Viannay at La Mère Brazier in Lyon, France. (Mr. Buford worked with the chef while researching his book "Dirt.") If you just made a batch of chicken stock, there are few better things to do with it than poaching chicken breasts in it. You get two benefits: white meat that is about as moist and tender as possible, and stock that is stronger than when you started, particularly if you poach the entire bird and save the legs for another night. The goal is to keep the liquid well below boiling; it's a stove-top approximation of the sous vide technique.
Provided by Pete Wells
Categories dinner, lunch, poultry, main course
Time 2h
Yield 2 servings
Number Of Ingredients 9
Steps:
- Set the chicken in a large, deep pot. Add the chicken stock, then add enough water to cover the chicken completely. Heat over high until the temperature of the cooking liquid reaches 160 degrees and is hot enough to steam. Cook the chicken until the inner thighs reach a temperature of 145 degrees, 30 to 40 minutes, monitoring the temperature and reducing the heat as needed throughout the cooking process to make sure the liquid stays under a simmer. Remove chicken from liquid and let rest until cool enough to handle, about 15 minutes.
- While chicken rests, start the sauce: In a medium saucepan, whisk the butter and flour over low heat until the mixture melts into a thick, pale roux, 2 to 3 minutes. Slowly add 3 cups of the hot chicken stock to the roux, whisking constantly over low heat, until roux and the liquid are emulsified. Bring to a simmer and cook, whisking occasionally, until the mixture is reduced to 2 cups, about 15 minutes. (Let the remaining stock cool, then refrigerate or freeze for future use.)
- Meanwhile, remove the legs (they will not be fully cooked) and set them aside for another use (see Note). Carefully remove the skin from the chicken breasts, then, starting with the pointed end of each breast, separate the breasts from the breastbone, with your thumb if possible (or your knife if necessary), gently moving your thumb down the center bone that separates the two breasts on each side. Using a knife, ensure that you remove the rest of the breast meat (including the filets) from the bone without tearing; remove and discard any membranes from the surface of each breast. (The meat nearest the bone might still be slightly uncooked, but it will cook through in Step 6.)
- Whisk the cream into the sauce in the saucepan, and continue to cook at a simmer until the sauce is thick enough to coat the back of a spoon and has reduced to about 2 1/2 cups, another 15 to 20 minutes.
- Whisk in the mustard, then lemon juice. Season to taste with salt and pepper, then add the port, if using.
- Add the breasts to the sauce to reheat, basting them until fully cooked through, about 5 minutes. Transfer each breast to a warmed plate and slice thickly, if desired. Gently spoon the sauce over the breast to serve.
JULIA CHILD SUPREMES DE VOLAILLE A BLANC
Chicken Breasts poached in butter; within and cream sauce. From The French Chef cookbook, p.4.
Provided by BigOven Cooks
Categories Main Dish
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Use a heavy, covered flameproof casserole about 10 inches in diameter. You need a round of waxed paper cut to fit the casserole. Hot serving dish. Preheat oven to 400 degrees. Rub the chicken with drops of lemon juice and sprinkle lightly with salt and pepper. Heat butter in casserole until foaming. quickly roll the chicken in the butter, lay the paper over them, cover the casserole and place in hot oven. After 6 minutes, press tops of chicken with your finger; if still soft and squashy, return to oven for a minute or two more. They are done when they feel lightly springy and resilient; do not overcook them. Remove the chicken to hot serving dish; cover and keep warm while making the sauce, which will take 2 to 3 minutes. Pour the stock or bouillon and the wine into the casserole with the cooking butter and boil down rapidly over high heat until liquid is syrupy. Then pour the cream and boil rapidly until lightly thickened. Season carefully with salt, pepper, and drops of lemon juice. Pour the sauce over the chicken, sprinkle with parsley, and serve immediately.
Nutrition Facts : Calories 476 calories, Fat 25.5105271023395 g, Carbohydrate 1.80447614752518 g, Cholesterol 208.140625065014 mg, Fiber 0.065074999113963 g, Protein 56.4655347934956 g, SaturatedFat 14.9422038452072 g, ServingSize 1 1 Serving (346g), Sodium 366.477760566547 mg, Sugar 1.73940114841122 g, TransFat 2.16074308440561 g
SUPREMES DE VOLAILLE A BLANC (CHICKEN WITH CREAM SAUCE)
Steps:
- Saute chicken breasts in butter and oil in skillet for 6-8 minutes, until golden brown. Touch to test for doneness. Remove to serving platter and keep hot.
- Add chicken bouillon and wine to drippings in skillet. Simmer, stirring to scrape leavings, until syrupy. Sir in heavy cream and simmer until slightly thickened. Season with tarragon, parsley, salt, pepper and lemon juice to taste.
- Pour over breasts and garnish. Serve hot.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN BREAST
directly from Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)
Provided by endeavour
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.
- Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done.
- Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
- To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.
Nutrition Facts : Calories 499.6, Fat 39.6, SaturatedFat 23.5, Cholesterol 195.2, Sodium 508.4, Carbohydrate 5.2, Fiber 0.4, Sugar 1.8, Protein 27.4
CHICKEN SUPREME (SUPREMES DE VOLAILLE)
This is one of my favorite chicken dishes. It's something like chicken corden bleu but much better. A friend's mother was a caterer this was one of her most popular recipes. She says the recipe takes a little time (about an hour or so) but it's well worth it. The dish can be frozen for 2 to 3 months and it gets better when you reheat it.
Provided by Nana Lee
Categories Chicken Breast
Time 58m
Yield 2 serving(s)
Number Of Ingredients 15
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.
Tips:
- To ensure the chicken breasts are evenly cooked, slice them into cutlets of uniform thickness.
- Pat the chicken cutlets dry before cooking to prevent splattering and promote even browning.
- Use a non-stick skillet or a well-seasoned cast iron skillet to prevent the chicken from sticking.
- Cook the chicken over medium heat to prevent burning and ensure it cooks thoroughly.
- Add the mushrooms and shallots to the skillet towards the end of cooking to prevent them from overcooking and becoming mushy.
- Use a high-quality white wine for the sauce to enhance its flavor.
- Allow the sauce to simmer for a few minutes to allow the flavors to meld.
- Serve the chicken with cooked rice, pasta, or mashed potatoes to complete the meal.
Conclusion:
Suprêmes de Volaille à Blanc, also known as Chicken with Cream Sauce, is an elegant and flavorful French dish that showcases tender chicken breasts cooked in a creamy, white wine sauce. This classic recipe is easy to follow and can be prepared in under an hour, making it a great choice for busy weeknights or special occasions. The combination of succulent chicken, savory mushrooms, and rich cream sauce creates a delightful dish that is sure to impress your family and friends.
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