Breast of Chicken Périgourdine

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

Pantoufle Périgourdine

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

Europe
France
Main course
Mediterranean

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