Grilled Chicken with Suprême Sauce

Ingredients:

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

Method

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.

2. 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.

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

4. 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.                                                                       

5. This is good to serve with Grilled chicken breast