Breast of Chicken Périgourdine

Pantoufle Périgourdine

This supreme of chicken is called pantoufle because the finished supreme looks a little like an old-fashioned slipper.


  • 4 skinned breasts of chicken, wing tips removed
  • 4 thin slices pâté de foie gras
  • flour
  • 4 tablespoons clarified butter
  • salt and freshly ground white pepper

Périgourdine sauce

  • 300 ml/½ pt rich chicken or veal stock
  • 2 tablespoons brandy
  • 4 tablespoons Madeira
  • 1 black truffle, peeled and sliced
  • knob of butter
  • finely chopped parsley for garnish


Split the chicken breasts open and stuff with the pâté de foie gras. Seal the breast together using wooden cocktail sticks. Dust the breasts in flour and shake off the excess. Heat the clarified butter and gently cook the breasts until they are cooked through and golden all over. It will take 10–12 minutes. Season with salt and freshly ground white pepper.

Remove the breasts from the pan and keep warm. Add the brandy to the frying pan, flame it and add the Madeira. Reduce by half. Add the stock and reduce again by half. The sauce should have a shiny appearance. Sieve the sauce and keep warm.

Gently cook the truffle in a little butter.

Serve the pantoufle with the sauce poured over and slices of truffle arranged on top. Sprinkle with finely chopped parsley.