Chicken Breasts with Foie Gras

• breasts of 2 young chickens
• 4 tablespoons butter
• 2

Separate each half chicken breast into 2 suprêmes and sauté them gently in butter and olive oil, covered, until tender but not brown. In the meantime, rub foie gras smooth with 4 tablespoons double cream. Season generously with salt and freshly ground black pepper. Reserve.

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