Suprêmes de Volaille à La Strasbourgeoise

Chicken Breasts in Pâté Sauce

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 3 whole breasts of chicken
  • pound butter, chicken fat, or lard
  • 3


  1. Debone chicken breasts, remove the skin, and cut in half, making 6 suprêmes. Remove the fillet and take out the tough white tendon.
  2. Sauté the suprêmes in butter for about 3 minutes on each side. Do not let them brown. Add the little fillets and cook about 1 minute on each side, or until the meat turns white. Pour the Cognac