SUPRÊMES DE VOLAILLE À BRUN [Chicken Breasts Sautéed in Butter]
Here the chicken breasts are lightly dusted with flour and are sautéed in clarified butter. (Ordinary butter will burn and form black specks on the suprêmes. Clarified butter may be heated to a higher temperature before burning.) A good accompaniment for this dish would be grilled or stuffed tomatoes, buttered green peas or beans, and potato balls sautéed in butter. Serve with it a red Bordeaux-Médoc.
Servings
4
Servings
4
Ingredients
Brown Butter Sauce
Instructions
  1. Just before sautéing, sprinkle the suprêmes with salt and pepper, roll them in the flour, and shake off excess flour.
  2. Pour clarified butter into skillet to a depth of about 1/16 inch. Set over moderately high heat. When the butter begins to deepen in color very slightly, put in the suprêmes. Regulate heat so butter is always hot but does not turn more than a deep yellow. After 3 minutes, turn the suprêmes and sauté on the other side. In two minutes, press tops of suprêmes with your finger. As soon as they are springy to the touch, they are done. Remove to a hot platter, leaving the butter in the skillet.
Brown Butter Sauce (Beurre Noisette)
  1. Add additional clarified butter to skillet and set over moderately high heat until the butter has turned a very light golden brown (a minute or two). Immediately remove from heat, sir in parsley and lemon juice, and taste for seasoning. Pour over the suprêmes and serve.