Suprêmes de Volaille à La Strasbourgeoise

Name: Suprêmes de Volaille à La Strasbourgeoise (Chicken Breasts in Pâté Sauce)
Cuisine: French
Ingredients: 3 whole breasts of chicken; 1 whole truffle, julienne cut; ⅛ pound butter, chicken fat, or lard; Minced chervil or parsley; 1 cup crème fraîche, or whipping cream, approximately; 3 (2⅝-ounce) cans pâté de foie gras with truffles; Salt; 3 tablespoons Cognac

Chicken Breasts in Pâté Sauce

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

3 whole breasts of chicken
⅛ pound butter, chicken fat, or lard
3

Europe
France
Main course
Mediterranean
Gluten-free

Method

Debone chicken breasts, remove the skin, and cut in half, making 6 suprêmes. Remove the fillet and take out the tough white tendon.
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