Prep 10 mins
Cook 10 mins
"Supremes de volaille a brun": Sure this has an artery-clogging element to it. On the other hand, everyone in my family asked for seconds and cleaned their plates. (:
- 4 boneless chicken breasts (pounded thin)
- 1⁄4 teaspoon salt
- 1 big pinch pepper
- 1 cup flour (spread on 8-inch plate)
- 6 tablespoons clarified butter
- 1 tablespoon minced shallot
- 1⁄4 cup port wine
- 2⁄3 cup beef stock or 2⁄3 cup bouillon
- 2 tablespoons minced parsley
- Just before sauteing sprinkle the chicken breasts with salt and pepper, roll then in the flour and shake off excess flour.
- Pour clarified butter into skillet to a depth of about 1/16". Set over moderately high heat. Add the breasts. Adjust heat as necessary to keep the butter from getting any darker than a deep yellow.
- Saute for three minutes, then turn breasts and saute an additional 3 minutes. Press the tops with your finger. As soon as they are springy to the touch, they are done. Remove to a warm plate, leaving the butter in the pan.
- For Sauce: after removing the breasts from the pan, add the shallots to the remaining butter and saute for a moment. Add the wine and stock and boil down rapidly over high heat until the liquid is lightly syrupy. Pour over the chicken and sprinkle with parsley.