Breton Style Chicken Supreme
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 leeks, green part only thinly sliced
- 1 carrot, peeled and cut into matchsticks
- 1 large celery rib, finely sliced
- 6 skinless chicken breast fillets
- 25 g plain flour, seasoned with
- salt and pepper
- 1 tablespoon oil
- 50 g butter
- 300 ml vintage dry cider
- 150 ml creme fraiche, half fat
- 1 tablespoon calvados
directions
- Wash the leeks and thinly slice the green part.
- Peel and cut the carrot into thin 5cm lengths.
- Cut the celery into finely sliced pieces.
- Coat the chicken in seasoned flour.
- Melt the oil and 25g of butter in a frying pan and cook the chicken gently on both sides, approx 6-8 minutes Try not to let it discolour.
- Remove chicken from the pan and place in a shallow ovenproof dish, then keep warm.
- Add remaining butter to the pan, add the prepared vegetables and cook for 3-4 minutes until they begin to soften.
- Pour in the cider and bring to the boil stirring all the time, remove from the heat and stir in the creme fraiche.
- Add the chicken and cook uncovered for approx 40 minutes until the chicken is tender.
- When the chicken is cooked add the Calvados and stir.
- Taste and adjust the seasoning, serve.
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RECIPE SUBMITTED BY
Lou van
Dudley, 0
<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br />Happily married and the proud mum of a beautiful daughter aged 5 and a baby son who was born on 10/04/10. Really enjoy cooking and trying new recipes, especially north American, French, Greek and Mexican. Have many cookbooks which I often pick from but love Nigel Slaters recipes and attitude, Charmaine Solomon for her Asian recipes and I am also a subscriber to Good Food Mag. I try to source good quality ingredients particularly meat and organic veg as I believe that <br />good ingredients can make a meal truely special. Have been lucky enough to find a wonderful farmer/butcher in Wales who only sells his own produce which is fantastic and I always stock up on a whole lamb for the freezer when I go there! <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>
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