Supremes de dinde à la Champvallon

Name: Supremes de dinde à la Champvallon (Sliced turkey breast baked under potatoes and cream)
Yield: For 8
Cuisine: French
Ingredients: ½ cup (1 dL) turkey or chicken broth (or broth made from a bouillon cube); ½ cup (1 dL) turkey or chicken broth (or broth made from a bouillon cube); Salt and freshly ground pepper; Salt and freshly ground pepper; 2 pounds (900 g) onions, peeled and sliced; 3 cups (¾ L) milk; 2 pounds (900 g) boiling potatoes, peeled and cut into ⅛-inch (⅓ cm) slices; Freshly grated nutmeg; 1 clove garlic, peeled; 1 teaspoon herbes de Provence; ½ cup (1 dL) heavy cream; A handful of parsley, chopped; 1 whole turkey breast, 5 to 6 pounds (2¼–2¾ kg) to make about 3 pounds (1350 g) boned and skinned; ¼ cup (½ dL) cooking oil; 4 tablespoons (60 g) butter; ½ cup (1 dL) turkey or chicken broth (or broth made from a bouillon cube); ½ cup (1 dL) turkey or chicken broth (or broth made from a bouillon cube)

Sliced turkey breast baked under potatoes and cream

Preparation info

For
8

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

1 whole turkey breast, 5 to 6 pounds (2¼–2¾ kg) to make about 3

Europe
France
Main course
Mediterranean
Gluten-free

Method

Cut the turkey into 16 to 18 nice slices about ⅜ inch (1 cm) thick, and pat them dry with paper towels. Heat half each of the butter and oil in the skillet and lightly sear the slices of turkey over moderate heat, four or five at a time, for 30 to 40 seconds on each side; remove to a large platter or tray. When all of the slices are done, pour out the fat from the pan, deglaze with 2 to 3 table