Supremes De Volaille Rossini Recipe
Supremes De Volaille Rossini is a french chicken recipe made with a luscious ham and madeira sauce. Parsleyed and prepared with pate de foie gras, the Supremes De Volaille Rossini is served with the sauce poured over it.
Ingredients
| Chicken breasts, skinned and boned 6 | ||
| Lemon juice | 1 Tablespoon | |
| Butter 75g/3oz | ||
| Pate de foie gras, cut into 6 slices 25g/8oz | ||
| Medium onion, thinly sliced 1 | ||
| Medium carrot, thinly sliced 1 | ||
| Lean cooked ham, finely chopped 50g/2oz | ||
| Parsley | 2 Tablespoon, chopped (SAUCE) | |
| Beef stock 300ml/10floz | ||
| Madeira 50ml/2floz | ||
| Beurre manie | 1 Tablespoon (SAUCE) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Rub the breasts with salt, pepper and lemon juice.
Melt the butter in a large, deep frying pan.
Add the breasts and fry for 7 to 10 minutes on each side, or until they are cooked through and tender.
Transfer the breasts to a warmed serving dish and keep hot while you make the sauce.
Pour off all but 2 tablespoons of the butter.
Add the onion, carrot, ham and parsley and fry until the onion is soft.
Pour in the stock and Madeira, and bring to the boil, stirring frequently.
Strain the liquid into a saucepan, rubbing the vegetables and ham through with the back of a wooden spoon.
Return the pan to the heat and bring to the boil.
Reduce the heat to low and stir in the beurre manie, a little at a time, until the sauce thickens and is smooth.
Top each chicken breast with a slice of pateand pour half the sauce over the top.
Pour the remaining sauce into a warmed sauceboat and serve with the meat.
Melt the butter in a large, deep frying pan.
Add the breasts and fry for 7 to 10 minutes on each side, or until they are cooked through and tender.
Transfer the breasts to a warmed serving dish and keep hot while you make the sauce.
Pour off all but 2 tablespoons of the butter.
Add the onion, carrot, ham and parsley and fry until the onion is soft.
Pour in the stock and Madeira, and bring to the boil, stirring frequently.
Strain the liquid into a saucepan, rubbing the vegetables and ham through with the back of a wooden spoon.
Return the pan to the heat and bring to the boil.
Reduce the heat to low and stir in the beurre manie, a little at a time, until the sauce thickens and is smooth.
Top each chicken breast with a slice of pateand pour half the sauce over the top.
Pour the remaining sauce into a warmed sauceboat and serve with the meat.
Chef
