This is the Supremes de Vollaile a l’Ecossaise recipe or, in other words, the post on how to cook the chicken breasts with diced aromatic vegetables and cream!
I am continuing to learn the book “Mastering the Art of French Cooking” because I finally have time to cook. I have always wished to learn all kitchen secrets and techniques fundamentally.
Coming back to the book… We really like the section with various recipes of chicken breasts. We once tried one of them. After that – we just can’t stop trying new chicken breast recipes.
Vladi and I usually plan our menu in the beginning of the week for the whole seven days ahead. It helps to save a lot of money because then we know exactly what we want to eat and what we need to buy for it.
But writing a menu is not an easy task, especially in the beginning. However, once you get into the routine – you will learn to budget. And shopping groceries will become easier. It certainly became easier for us!
Today we are having Supremes de Volaille a l’Ecossaise (chicken breasts) and Haricots Verts a la Crème (creamed French beans for garnish). Here is how I made them.