4 suprêmes (boned breasts from two fryers)
½ t. lemon juice
1/4 t. salt
Big pinch pepper
4 T. butter
A round of wax paper 10 inches in diameter buttered on one side
For the sauce:
1/4 cup homemade chicken stock
1/4 cup port, Madeira, or dry white vermouth
1 cup whipping cream
salt and pepper
Lemon juice as needed
2 Tb fresh parsley
Suprêmes de Volaille Archiduc
(Chicken with Paprika, Onions, and Cream)
2/3 c. finely, minced white onions
5 T. butter
1 T. fragrant red paprika
1/8 t. salt
Sauce ingredients from preceding recipe
Suprêmes de Volaille á l'Écossaise
(Chicken with Diced Aromatic Vegetables and Cream)
1 medium carrot
1 to a tender celery stalks .
1 medium white onion
1/8 tsp salt
5 T. butter
Sauce from the master recipe
Suprêmes de Volaille aux Champignons
(Chicken with Mushrooms and Cream)
5 Tb butter
1 Tb minced shallot or green onion
1/4 lb. diced or sliced fresh mushrooms
1/8 tsp salt (I use bouillon granules)
Sauce ingredients from master recipe
Suprêmes de Volaille á Brun
(Chicken Breasts Sautéed in Butter)
1/4 tsp salt
big pinch of pepper
1 C. flour spread on an 8-inch plate
6 to 8 T. clarified butter
A hot platter
Brown Butter Sauce (Beurre Noisette)
4 Tb clarified butter
3 Tb minced parsley
1 Tb lemon juice
Preheat oven to 400 degrees. A heavy, covered, fireproof casserole about 10 inches in diameter works best.
Rub the suprêmes with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in the casserole until it is foaming. Quickly roll the suprêmes in the butter, lay the buttered
paper over them, cover casserole and place in hot oven. After 6 minutes, press top of suprêmes 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 suprêmes to a warm platter and cover while making the sauce (2 to 3 minutes).
When I make larger amounts I put them on cookie sheets with lips and cover them with waxed paper. I also give them a little more chickeny taste, but sprinkling on chicken bouillon granules. Be sure to use fresh lemon juice along with the butter. After
they have been poached, put the juices in the sauce below and boil down rapidly.
For the Sauce:
Pour the stock or bouillon and wine into the casserole with the cooking butter and 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 carefully for seasoning, add drops of lemon juice to taste. Pour the sauce over the suprêmes sprinkle with parsley, and serve at once.
Variation Directions for Chicken/Onions/Cream:
Drop the minced onions into boiling water for 1 minute. Drain, run cold water over them, and drain again. Cook the onions with the salt, paprika, and butter in the covered casserole for about 10 minutes over very low heat until the onions are tender and translucent, but not browned. Following the master recipe, cook the suprêmes in the onions, paprika, and butter. Remove when done, leaving the onions in the casserole. Complete the sauce, also as described in the master recipe.
Variation Directions for Chicken w Diced Vegetables:
Cut the vegetables cut into neat 1/16 inch cubes, making 2/3 to 3/4 cup in all.
Cook the diced vegetables slowly with the salt and butter for about 10 minutes in the covered casserole until tender, but not browned. Following the master recipe, cook the suprêmes in the vegetables and butter. Remove them when done, leaving the vegetables in the casserole. Complete the sauce, as described in the master recipe.
Variation Directions for Chicken w Mushroom and Cream:
Heat the butter in the casserole over moderate heat until foaming. Stir in the minced shallots or green onion and sauté a moment without browning. Then stir in the mushrooms and sauté lightly for a minute or two without browning. Sprinkle with salt.
Following the master recipe, cook the suprêmes in the mushrooms and butter. Remove when done, leaving the mushrooms in the casserole. Complete the sauce, as described in the master recipe.
Variation Directions for Chicken sauteed in butter:
Here the chicken breasts are lightly dusted with flour and are sautéed in clarified butter. Ordinary butter will burn and form black specks on the suprêmes . Clarified butter may be heated to a higher temperature before burning.)
Just before sautéing, sprinkle the suprêmes with salt and pepper, roll them in the flour, and shake off excess flour. Pour clarified butter into skillet to a depth of about 1/16 inch. Set over moderately high heat. When the butter begins to deepen in color very slightly, put in the suprêmes Regulate heat so butter is always hot but does not turn more than a deep yellow. After 3 minutes, turn the suprêmes and sauté on the other side. In two minutes, press tops of suprêmes with your finger. As soon as they are springy to the touch, they are done. Remove to a hot platter, leaving the butter in the skillet.
For the brown butter sauce:
Add additional clarified butter to skillet and set over moderately high heat until the butter has turned a very light golden brown (a minute or two). Immediately remove from heat, sir in parsley and lemon juice, and taste for seasoning. Pour over the suprêmes and serve.
A good accompaniment for this dish would be grilled or stuffed tomatoes, buttered green peas or beans, and potato balls sautéed in butter. Serve with it a red Bordeaux-Medoc.