Chicken and Supreme Sauce
Bonnie of Western Springs, Illinois has the wrong recipe for supreme sauce.
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- 4 Ounces of butter
- 2 Ounces of flour
- 1 Cup of chicken stock
- 1 boneless skinless chicken breast
- 3 Ounces of seasoned flour
- ½ Cup of heavy cream
- 2 Ounces of sliced domestic mushrooms
- 1 TSP slivered garlic
- 1 TSP chopped parsley
- Lemon juice to taste
- Salt and pepper to taste
Procedure: Simmer the chicken stock and in a sauce-pan, make a blond roux using 2 ounces each butter and flour. Add the roux to the simmering chicken stock to make a chicken veloute. Cook for about 20 minutes to cook the flour completely out of the sauce. In the mean time pound out your chicken breast, season in with salt and pepper, and dredge it in flour. Set aside. Strain the chicken veloute through a chinois into the ½ cup of cream. You do this to temper the cream. Once it is strained, place it back into the sauce pot and back on the medium heat. Add salt, white pepper, and lemon juice to the sauce. In a separate skillet on high heat sauté the chicken breast until done and set aside. In that same skillet add in the garlic, parsley, and mushrooms and sauté. Once mushrooms are carmelized add in the supreme sauce, adjust seasonings and finish with the remaining butter.