Wednesday, April 13, 2011

Grilled Chicken with Suprême Sauce

  • 500 ml  Chicken volute
  • 100 ml  Fresh  cream
  • 30  g     Butter
  •  salt and  pepper
  • Lemon juice

  1. In a heavy-bottomed saucepan, gently heat the cream to just below a simmer, but don't let it boil. Cover and keep warm.

  1. Heat the velouté in a separate saucepan over medium-high heat. Bring to a boil, then lower heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a cup.

  1. Stir the warm cream into the velouté and bring it back to a simmer for just a moment.

  1. Stir in the butter, season to taste with  salt and white pepper and just a dash of lemon juice. Strain through cheesecloth and serve right away.                                                                       

  1. This is good to serve with Grilled chicken breast                               

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