SUPRêME DE VOLAILLE FERMIèRE à LA CRèME (CHICKEN BREAST IN CREAM)
The author Bill Buford adapted this recipe, which he learned while working with the chef Mathieu Viannay at La Mère Brazier in Lyon, France. (Mr. Buford worked with the chef while researching his book "Dirt.") If you just made a batch of chicken stock, there are few better things to do with it than poaching chicken breasts in it. You get two benefits: white meat that is about as moist and tender as possible, and stock that is stronger than when you started, particularly if you poach the entire bird and save the legs for another night. The goal is to keep the liquid well below boiling; it's a stove-top approximation of the sous vide technique.
Provided by Pete Wells
Categories dinner, lunch, poultry, main course
Time 2h
Yield 2 servings
Number Of Ingredients 9
Steps:
- Set the chicken in a large, deep pot. Add the chicken stock, then add enough water to cover the chicken completely. Heat over high until the temperature of the cooking liquid reaches 160 degrees and is hot enough to steam. Cook the chicken until the inner thighs reach a temperature of 145 degrees, 30 to 40 minutes, monitoring the temperature and reducing the heat as needed throughout the cooking process to make sure the liquid stays under a simmer. Remove chicken from liquid and let rest until cool enough to handle, about 15 minutes.
- While chicken rests, start the sauce: In a medium saucepan, whisk the butter and flour over low heat until the mixture melts into a thick, pale roux, 2 to 3 minutes. Slowly add 3 cups of the hot chicken stock to the roux, whisking constantly over low heat, until roux and the liquid are emulsified. Bring to a simmer and cook, whisking occasionally, until the mixture is reduced to 2 cups, about 15 minutes. (Let the remaining stock cool, then refrigerate or freeze for future use.)
- Meanwhile, remove the legs (they will not be fully cooked) and set them aside for another use (see Note). Carefully remove the skin from the chicken breasts, then, starting with the pointed end of each breast, separate the breasts from the breastbone, with your thumb if possible (or your knife if necessary), gently moving your thumb down the center bone that separates the two breasts on each side. Using a knife, ensure that you remove the rest of the breast meat (including the filets) from the bone without tearing; remove and discard any membranes from the surface of each breast. (The meat nearest the bone might still be slightly uncooked, but it will cook through in Step 6.)
- Whisk the cream into the sauce in the saucepan, and continue to cook at a simmer until the sauce is thick enough to coat the back of a spoon and has reduced to about 2 1/2 cups, another 15 to 20 minutes.
- Whisk in the mustard, then lemon juice. Season to taste with salt and pepper, then add the port, if using.
- Add the breasts to the sauce to reheat, basting them until fully cooked through, about 5 minutes. Transfer each breast to a warmed plate and slice thickly, if desired. Gently spoon the sauce over the breast to serve.
CREME DE VOLAILLE (FRENCH CREAM OF CHICKEN SOUP)
Apparently a somewhat 'lost' recipe according to Food &Wine, posted here from a French blog for safekeeping.
Provided by Raquel Grinnell
Categories < 60 Mins
Time 1h
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, bring water, leek, carrot, onion, celery, chicken wings, tarragon, bouquet garni, peppercorns, cloves and bring to a boil.
- Cover and simmer for 35 minutes.
- Strain the broth through a fine strainer (chinois). Measure 4 cups of liquid and reserve the rest (It used to cook the chicken breast).
- In a saucepan, melt butter and add flour and cook gently, stirring, for one minute.
- Pour in the broth slowly, stirring well until thickened.
- Stir in 3/4 cup of the cream (keep 1/4 aside) and bring to a boil.
- Adjust seasoning.
- Poach the chicken breast 8 minutes in the reserved broth.
- Drain, then cut into small cubes.
- Mix the egg yolks with the remaining cream and stir into soup stirring with a whisk. Do not boil.
- Add the diced chicken, sprinkle with dried tarragon and serve immediately.
Nutrition Facts : Calories 438.9, Fat 34.4, SaturatedFat 16.1, Cholesterol 193.6, Sodium 1308.1, Carbohydrate 10.5, Fiber 1.2, Sugar 2, Protein 21.8
CHICKEN A LA CREME
This is a family favorite. It is a very versital recipe. We have eaten this over noodles, rice and veggies. We have also eaten it plain and used french bread to soak up the broth. I have also added mushrooms to this to make it a bit "different". I've also used fresh garlic and onions for a change. You can also replace olive oil for some of the butter.
Provided by bmcnichol
Categories Very Low Carbs
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt half of the butter in skillet.
- Season chicken with salt, garlic powder and pepper.
- Cook in butter until golden on all sides, about 10 minutes.
- Add the remaining butter and cook for 5 more minutes.
- Pour cream into skillet, and simmer for 5 minutes, stirring occasionally,
- Cook until chicken is done.
- If needed, add a tablespoon of cornstarch to thicken up the sauce.
- Add more garlic and pepper to sauce if needed.
Nutrition Facts : Calories 476, Fat 38.9, SaturatedFat 23.6, Cholesterol 194.8, Sodium 161.9, Carbohydrate 3.4, Sugar 0.1, Protein 28
PARMESAN CRUSTED CHICKEN IN CREAM SAUCE
Equal parts crispy and creamy, this chicken dinner is also surprisingly easy to prepare. It may sound fussy, but you'll be amazed at how few ingredients and prep time it takes to create this balanced meal. It's so satisfying, you'll never guess that it's a healthy choice, too
Provided by Canadian Jane
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice as directed on package, using 1 cup of the both and 1/2 cup water.
- Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; shake off excess. Dip chicken in cracker mixture, turning to coat.
- Heat oil in a large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate. Set aside; keep warm.
- Add remaining 1/4 cup broth, 1/4 cup water and the cream cheese spread to same skillet. Cook on medium heat until mixture just comes to a boil, stirring constantly. Simmer 3 minutes or until sauce thickens.
- Spoon sauce over chicken. Serve with rice and aspargus.
CHICKEN A LA CREME
A simple, fast and delicious French recipe for chicken tenders in a rich cream sauce. You'll want to serve it with crusty French bread to sop up every drop!
Provided by Patty Pelfrey
Categories World Cuisine Recipes European French
Time 22m
Yield 6
Number Of Ingredients 4
Steps:
- Melt half of the butter in a large skillet over medium-high heat. Season chicken tenders with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes. Add the remaining butter, reduce heat to medium, and cook for 5 more minutes.
- Pour the heavy cream into the skillet, and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened and chicken is cooked through. Best when served with fresh French bread for dipping.
Nutrition Facts : Calories 466.4 calories, Carbohydrate 2.2 g, Cholesterol 194.9 mg, Fat 38.4 g, Protein 27.9 g, SaturatedFat 23.5 g, Sodium 223 mg, Sugar 0.1 g
GRATINEED CHICKEN IN CREAM SAUCE (POULET A LA FERMIERE)
This is a recipe I found in the March, 2001 Collector's Edition of Gourmet Magazine, the Paris issue. This is a one dish meal that looks intriguing to me, however I have not as yet prepared it. I hope you enjoy it!
Provided by Bev I Am
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pat chicken dry and season with salt and pepper.
- Heat butter in a 12-inch ovenproof deep heavy sauté pan over moderately high heat until foam subsides, then brown chicken all over, in batches if necessary, 8 to 10 minutes.
- Transfer to a plate and cover.
- Pour off all but 1 tablespoon fat from pan.
- Tie parsley, thyme, and bay leaf in cheesecloth to make a bouquet garni, then add to pan with carrots and onions, stirring to coat with fat.
- Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until liquid is reduced by half, about 3 minutes.
- Add broth and chicken, skin sides up, with any juices from plate, and simmer, covered, 10 minutes.
- Add potatoes and salt and pepper to taste and simmer, covered, until chicken is cooked through and potatoes are tender, about 15 minutes.
- Preheat broiler.
- Discard bouquet garni.
- Stir in crème fraîche, peas, and salt and pepper to taste, then turn chicken in sauce to coat.
- Sprinkle dish all over with Gruyère and broil 4 to 5 inches from heat until browned and sauce is bubbling, 3 to 4 minutes.
- Makes 4 servings.
Nutrition Facts : Calories 975.2, Fat 61.6, SaturatedFat 25.9, Cholesterol 283, Sodium 403.4, Carbohydrate 45.7, Fiber 7.6, Sugar 10.8, Protein 54.3
VERONICA'S CHICKEN IN CREAM SAUCE
Make and share this Veronica's Chicken in Cream Sauce recipe from Food.com.
Provided by Trixyinaz
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first four ingredients and rub over both sides of chicken breasts.
- In a large skillet, brown both sides of chicken.
- Drain oil and fat and return chicken to SKILLET.
- In separate bowl, add the soup, wine and water.
- Mix well.
- Pour soup mixture over chicken breasts, and bring to boil.
- Reduce heat to medium, cover and simmer for 25 minutes or until chicken is done.
- Thicken sauce if desired.
- Serve with Veronica's Potato Chip Potatoes.
SAVORY CHICKEN IN RASPBERRY CREAM SAUCE
If I have one, this is my "signature dish". Had something similar as a bridal luncheon once and over the years it's evolved to be what it is now, a savory, slightly sweet delight to tickle your palate. I've served it to many guests over the years, all with rave reviews. I usually pair it with green beans almandine and rice flavored with chicken stock. The rice soaks up the extra raspberry cream sauce and is delightful.
Provided by Krista Roes
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sautee onion in butter until it begins to caramelize and turns brown.
- Add chicken breast and cook through, turning frequently.
- Add raspberry vinegar and reduce liquid by 1/3.
- Add chicken broth, tomato sauce and cream boiling for 5 minutes.
- Add raspberry jam to sauce being careful not to overdo it.
- Enjoy.
Nutrition Facts : Calories 298.1, Fat 14.8, SaturatedFat 8.7, Cholesterol 110.8, Sodium 304.8, Carbohydrate 11.5, Fiber 0.7, Sugar 6.8, Protein 28.8
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