Chicken Supreme Recipe
Are you looking for a yummy Chicken Supreme recipe? This Chicken Supreme is always a hit as a Side Dish . An incredible Chicken Supreme gets its taste from Chicken. How long will you resist your temptation for Chicken Supreme ? Just go ahead and try it out now.
Ingredients
2 large chicken breasts, split in half
1 medium-sized onion, peeled and quartered
1 stalk celery, coarsely chopped
1 whole clove
1 bay leaf
1 tablespoon fresh lemon juice
1 teaspoon salt
8 peppercorns
Potato Dumplings
Garnish:
Chopped fresh parsley
Directions
Rinse chicken breasts well.
Place in a saucepan and cover with cold water.
Bring to a gentle simmer and poach the breasts about 2 minutes.
Drain breasts well, discarding water.
Rinse the chicken breasts and the pan to remove any undesired film. (All this is done to ensure a clear broth for the finished dish.) Return the chicken to the pan, cover with fresh cold water, and add the remaining vegetables and seasonings.
Poach the breasts at a simmer, never allowing them to boil, for approximately 12 to 15 minutes.
Remove pan from heat and let breasts cool down in the broth.
When breasts are cool, take them out of the broth and skin and bone them carefully, trying to keep supremes (breast meat) in one neat piece.
Discard the skin and bones.
Strain the stock, then taste and correct the seasonings, if necessary.
Place in a saucepan and cover with cold water.
Bring to a gentle simmer and poach the breasts about 2 minutes.
Drain breasts well, discarding water.
Rinse the chicken breasts and the pan to remove any undesired film. (All this is done to ensure a clear broth for the finished dish.) Return the chicken to the pan, cover with fresh cold water, and add the remaining vegetables and seasonings.
Poach the breasts at a simmer, never allowing them to boil, for approximately 12 to 15 minutes.
Remove pan from heat and let breasts cool down in the broth.
When breasts are cool, take them out of the broth and skin and bone them carefully, trying to keep supremes (breast meat) in one neat piece.
Discard the skin and bones.
Strain the stock, then taste and correct the seasonings, if necessary.
