This week we will be making – Chicken Suprême with mushrooms & smashed new potatoes with chive butter

This classic chicken suprême recipe, with its retro-bistro charm, works beautifully with buttered boiled potatoes.  Chicken suprême (suprême de volaille in French) refers to a specific cut of chicken—specifically, a boneless skinless chicken breast.

Suprême sauce (or sauce suprême) is a classic sauce in French cuisine. Suprême sauce derives from velouté sauce, a “mother sauce” traditionally made from roux (a mixture of butter and flour) and meat stock—in this case, chicken stock.  The sauce is reduced with double cream.

Rather than a traditional suprême sauce for his chicken suprême recipe, we will deglaze the pan with an alcohol-free wine and add shallots, mushrooms, garlic, and thyme to create a delicious pan sauce.

This week we will be using the following skills:  Pan frying,  basting, slicing, dicing, sweating, reducing, blending, boiling/simmering, straining, and making a sauce with meat juices and cream.

See you Saturday Junior Chefs.