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Supremes de Vollaile à l’Écossaise
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.
Ingredients
Adjust Servings:
Chicken | |
| 2 breasts of chicken | |
| 1 carrot(s) | |
| 2 sticks celery | |
| 1 onion(s) | |
| 2.5 oz butter | |
| to taste salt | |
Sauce | |
| 5 tbl white stock | |
| 3 tbl cream | |
| to taste drops of lemon(s) | |
| to taste salt | |
| to taste pepper | |
| garnish | |
Garnish | |
| 5.3 oz French beans | |
| 1 oz butter | |
| 5 tbl cream | |
| 3 tbl chopped parsley | |
| to taste drops of lemon(s) | |
| to taste salt | |
| to taste pepper |
Cuisine:
Ingredients
Chicken
- 2 breasts of chicken
- 1 carrot(s)Medium, cut into small tubes.
- 2 sticks celeryCut into small cubes.
- 1 onion(s)Medium
- 2.5 oz butter2.5 oz = 70 g
- to taste salt
Sauce
- 5 tbl white stock
- 3 tbl cream
- to taste drops of lemon(s)
- to taste salt
- to taste pepper
- garnish
Garnish
- 5.3 oz French beans5.3 oz = 150 g
- 1 oz butter1 oz = 30 g
- 5 tbl cream
- 3 tbl chopped parsley
- to taste drops of lemon(s)
- to taste salt
- to taste pepper
Recipe
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!
So…
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.
Steps
1 Done | Cook Chicken BreastsPreheat the oven to 428 degrees Fahrenheit (220 degrees Celsius). Sprinkle the breasts lightly with the salt and pepper and the lemon drops. Heat the butter in the casserole until it is foaming. Roll the breasts in the butter. Then put the breasts onto the tray into the oven. After 6 minutes press the top of the breasts with a finger. If they are soft return them again to the oven for some time. If the breasts are springy to the touch - they are ready. Turn off the oven and leave the meat there for 3 more minutes. Remove when they are ready. Tip: It is better to saute chicken breasts in a casserole for 2-3 minutes and only then – place the breasts in the hot oven. |
2 Done | Cook the SauceCook the diced vegetables slowly with butter and salt for about 8-10 minutes in a covered casserole until they tender. Leave the cooked vegetables in the casserole. Add the white stock that and the cream in the casserole. Then add salt and pepper. Don't use wine if you don't want to. The first stage is done. Tip: If you want to have your veggies naturally crispy, always put them in cold water right after you take them out of hot one. |
3 Done | Your second stage is to cook Haricots Verts a la Crème (Creamed French Beans). Take the French beans (trimmed) and wash them. Blanche the beans in hot salted water for 3-4 minutes. Rinse them in cold water then. After that, toss the beans in a pan over a moderately high heat to evaporate their moisture. After 1 minute, toss them with butter, salt and pepper – again. Add the cream into the pan, cover the pan and cook the beans until the cream has reduced by half. Season them with lemon drops and chopped parsley. When everything is ready - serve the dish - voila! |
