Name: Breast of Chicken Périgourdine (Pantoufle Périgourdine)
Yield: Serves 4
Cuisine: France
Ingredients: 300 ml/½ pt rich chicken or veal stock; 4 thin slices pâté de foie gras; 1 black truffle, peeled and sliced; knob of butter; salt and freshly ground white pepper; 4 tablespoons clarified butter; 2 tablespoons brandy; flour; 4 skinned breasts of chicken, wing tips removed; finely chopped parsley for garnish; 4 tablespoons Madeira

Preparation info

Serves
4

Difficulty
Easy

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

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

Ingredients

4 skinned breasts of chicken, wing tips removed
4 thin slices pâté de foie gras
flour

Method

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 pa