Suprêmes de Volaille au Vinaigre

Name: Suprêmes de Volaille au Vinaigre (Breasts of Chicken with Vinegar)
Yield: Serves 2
Cuisine: French
Ingredients: 2 sprigs of tarragon; 1 small red onion, finely chopped; 4 tablespoons butter; 2 tablespoons raspberry and tarragon vinegar; 2 tablespoons raspberry and tarragon vinegar; 2 breasts of chicken, skinned; 2 breasts of chicken, skinned; salt, freshly ground pepper; salt, freshly ground pepper

Breasts of Chicken with Vinegar

Preparation info

Serves
2

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

This lovely little dish is adapted from a recipe by the great French chef, Paul Bocuse. Using a herb vinegar develops the flavor even more. I find that a raspberry and tarragon vinegar goes well with red onions, or try a rosemary vinegar with shallots. The important thing is the method – the variations I leave to you.

Ingredients

2 breasts of chicken, skinned
salt, freshly ground pepper
4 tablespoons butter

Method

Season the chicken lightly with salt and pepper. Melt half the butter in a cast-iron skillet, add the chicken and brown lightly on all sides for 3–5 minutes. Cover and cook gently over low heat, or in a 400° oven, for 10–12 minutes until the meat is cooked but is still very tender. Transfer the meat to a serving dish, cover and keep hot while you make the sauce.

Add the onion to the but