Chicken Supreme With Mousseline Sauce Recipe
Ingredients
| Cheese | 1 Cup (16 tbs), grated | |
| Chicken breasts | 4 | |
| 2 chicken bones (preferably the wing bone) | ||
| 2 recipes mousseline sauce | ||
| Chicken stock | 1 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon (Leveled) | |
| Dry mustard | 1 | |
| Ground pepper | 1 Teaspoon (Leveled) | |
| Onion | 3 Tablespoon, grated | |
| Butter | 2 Tablespoon | |
| Green peas | 1 Cup (16 tbs), boiled | |
| Carrots | 1 Cup (16 tbs), boiled | |
| Potatoes | 1 1/2 Cup (16 tbs), diced | |
| Parsley | 1 Tablespoon, finely chopped | |
Directions
1. Remove the centre bone from the chicken breasts but do not separate.
2. Rub well both sides of the chicken breasts with salt, pepper and mustard. Marinate for 20 minutes. Cook marinated chicken breasts with stock in a shallow pan. Simmer until cooked.
3. Carefully remove the chicken breasts and drain well. Stuff chicken breasts with cheese and grated onion. Club two chicken breasts together and insert the bone on each.
4. Dot with butter and bake in a preheated oven (240°C-475°F-gas mark-9) for 10-15 minutes.
5. Remove and place in serving plate. Pour mousseline sauce over each chicken supreme. Serve with prepared vegetables and garnish with chopped parsley.
2. Rub well both sides of the chicken breasts with salt, pepper and mustard. Marinate for 20 minutes. Cook marinated chicken breasts with stock in a shallow pan. Simmer until cooked.
3. Carefully remove the chicken breasts and drain well. Stuff chicken breasts with cheese and grated onion. Club two chicken breasts together and insert the bone on each.
4. Dot with butter and bake in a preheated oven (240°C-475°F-gas mark-9) for 10-15 minutes.
5. Remove and place in serving plate. Pour mousseline sauce over each chicken supreme. Serve with prepared vegetables and garnish with chopped parsley.
Chef
