Chicken Supreme (^SAB)

INGREDIENTS:

1pc (200 g) Chicken Breast15ml

olive oil

salt

white pepper

MUSHROOM DUXELLE25g

shitake mushroom

brunoise25g

oyster mushroom

brunoise15g

shallots minced30ml

white wine30 ml

cream SAUCE ALLEMANDE1 5g

A.P Flour15 g

Butter300 ml

Chicken Stock

1 pc egg yolks

30 ml cream

Lemon Salt

White pepper

VEGETABLES150 g

Potato Tourne150 g

carrot Tourne150 g

Sayote Tourne15 g

Leeks whites Julienned and fried

PROCEDURE:

1.Trim and fabricate chicken into sumpremes and make an incision on the thick side of the breast for the stuffing and reserve.

2.For DUXELLE saute the mushrooms and shallots over moderate heat until all the liquid evaporates. Deglaza with the white wine and cook until almost dry then add the cream reduce further and the season to taste. Cool then proceed to stuff the chicken breast make sure the entire length of the breast is stuffed with the mushrooms.Any excess stuffing maybe used as a bed for the chicken when plating.

3. For sauce. make a chicken veloute and temper in the liasion adjust the taste with a few drops of lemon juice and season hold until service do not boil.

4.For the vegetables turn them and cook al' anglaise.

5.Pan sear the chicken and finish in the oven . Serve with the vegetables and sauce. Garnish with the fried leeks.

#kusinaprimera