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Supremes de Volaille




Source of Recipe


Internet


List of Ingredients




2 whole chicken breasts, skinned and boned
1 oz. sliced boiled ham
1 and 1/2 oz. sliced Swiss cheese
2 and 1/2 tablespoons flour
2 and 1/2 tablespoons butter
1 tablespoon vegetable oil
1/4 lb. mushrooms, sliced (about 1 cup)
1 tablespoon chopped shallots
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 freshly ground pepper
1 tablespoon chopped parsley

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, 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 contantly, 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.




Recipe