Poulet Sauté Bretonne

Suprêmes with Mushroom Sauce


Sauté 8 suprêmes to a “golden” color. Put on hot platter. Remove flat bones. Wipe out skillet with paper towels. Add chunk of butter to skillet. Sauté 1 small minced leek, 1 minced onion, and ½ cup minced mushrooms for about 5 minutes. Add 2 tablespoons crème fraîche or whipping cream. Add recipe of Sauce Suprême, made in advance. Pour hot sauce over chicken suprêmes. Sprinkle with chopped parsley and serve.


Piesporter Goldtroepfchen (German)