Chicken And Supreme Sauce
Instructions
Simmer the chicken stock and in a sauce-pan, make a blond roux using 2 ounces each butter and flour. Add the roux to the simmering chicken stock to make a chicken veloute. Cook for about 20 minutes to cook the flour completely out of the sauce. In the mean time pound out your chicken breast, season in with salt and pepper, and dredge it in flour. Set aside. Strain the chicken veloute through a chinois into the cup of cream. You do this to temper the cream. Once it is strained, place it back into the sauce pot and back on the medium heat. Add salt, white pepper, and lemon juice to the sauce. In a separate skillet on high heat saut the chicken breast until done and set aside. In that same skillet add in the garlic, parsley, and mushrooms and saut. Once mushrooms are caramelized add in the supreme sauce, adjust seasonings and finish with the remaining butter.
