Supreme of Chicken with Scallops, Wild Mushrooms and Creamy Curry Sauce

• 2 tbls clarified butter
• 4 chicken supremes, skinned and trimmed of fat
• salt and pepper

To make the curry sauce, fry the shallot and bay leaf in the butter until golden brown. Add the curry powder or paste and dilute with the chicken stock. Simmer for 10 minutes to reduce by about one-third until the consistency is that of a paste. Add the cream and simmer; if it is too thick, add more chicken stock, if too thin reduce again. Pass through a fine sieve and keep warm.