Chicken Supreme with Watercress Sauce

Name: Chicken Supreme with Watercress Sauce (Suprême de volatile belle de nuit)
Cuisine: Swiss
Ingredients: 4 chicken breasts, about 150 g (5 oz) each, skinned, wing bone cleaned, but all other bones removed; 150 g (5 oz) carrots, cut into fine julienne strips; 150 g (5 oz) celery, cut into fine julienne strips; 150 g (5 oz) fine green beans, cut in half lengthways; 4 stalks of tarragon; 4 sprigs of fresh tarragon to garnish; 400 ml (14 fl. oz) white chicken stock; 100 g (4 oz) watercress leaves; 50 g (2 oz) fromage blanc; 75 ml (5 tbsp) chicken or meat glaze; 75 ml (5 tbsp) chicken or meat glaze; salt and freshly ground pepper; salt and freshly ground pepper

Suprême de volatile belle de nuit

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

The vegetables for this dish, and the herb garnish, can be changed according to the season.

Ingredients

4 chicken breasts, about 150 g (5 oz) each, skinned, wing bone cleaned, but all other bones removed
150

Europe
Switzerland
France
Main course
Gluten-free

Method

Season the chicken breasts with salt and pepper. Place in a steamer.
Put the vegetables and tarragon stalks on top and steam for 4-5 minutes. Remove tarragon stalks and keep chicken warm.
For the sauce, place 100ml (4 fl. oz) of the chicken stock in a pan with the watercress leaves. Bring to the boil.
Allow to cool, then purée in a liquidizer