Supreme of Chicken
This elegant Supreme of Chicken recipe transforms simple chicken into a rich and satisfying dish, perfect for a special occasion. The creamy texture and delicate flavors are enhanced by the addition of eggs and cream, creating a truly luxurious experience. Serve this classic dish with a mushroom or béchamel sauce for a complete and comforting meal.
Ingredients
- Chicken breast (Quantity estimated (not specified in original recipe))
- 4 large Egg (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon White pepper (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1 pint Heavy cream
- as needed Butter (Quantity estimated (not specified in original recipe))
- as needed Truffles (optional) (Quantity estimated (not specified in original recipe))
- as needed Mushroom sauce or béchamel sauce (Quantity estimated (not specified in original recipe))
Instructions
- 1Finely chop the chicken breast. In a bowl, beat one egg. Add the chopped chicken and continue beating until smooth.
- 2Add the remaining three eggs, one at a time, beating each egg in thoroughly. Add the salt, white pepper, black pepper, and heavy cream.
- 3Butter twelve small moulds. If desired, ornament them with truffles.
- 4Fill the buttered moulds with the chicken mixture. Cover with buttered paper. Steam for 20 minutes, or place in a pan of boiling water and cook in a moderate oven at 350°F (175°C) until the centers are firm.
- 5Serve the Supreme of Chicken with mushroom or béchamel sauce. These can be cooked and left in the moulds and then reheated. Reheating will take about fifteen minutes.