Description
Supremes de Volaille en Papillote. In restaurants syuprem of poultry cooked in papillote (in paper wrapper). So the French call the molds of oiled parchment paper or foil, which is baked and served some of the dishes. Treats something like that, and Fritz Brenner!
Ingredients
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Chicken fillet
400 g
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Flour
70 g
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Salt
-
Allspice
-
Butter
2.5 Tbsp
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Red onion
1 piece
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Mushrooms
50 g
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Dry white wine
100 ml
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Broth
150 ml
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Cream
60 ml
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Lemon juice
1 Tbsp
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Pine nuts
-
Greens
Cooking
Cut the meat from the bones, remove cartilage, and tendons. We need net weight of the meat. Slightly flatten with a hammer. Not to discourage! Add salt a little bit.
Sift the flour to avoid lumps.
To fillet breaded in flour,
carefully shaking off the excess (the meat should be only a very thin layer of flour).
Heat the butter in a frying pan and fry fillet slightly. The meat must be lightly browned!
Put on a dish and sprinkle with pepper.
Diced onions. Fry in a pan with the same oil that the fillets for 1-2 minutes.
Add the diced mushrooms and fry for another 1 minute.
To the pan add the wine,
broth and cream. Bring to a boil and cook until liquid is reduced by half.
And screwing the heat, then simmer until the sauce thickens.
Remove from heat, add lemon juice and stir.
Cut the parchment paper to the desired number of pieces of meat and grease with butter. Put in the center of each fillet.
From top to pour the sauce and sprinkle with pre-cut greens and pine nuts.
Bring the edges of the parchment and bind them.
Can be cooked in foil.
Upload the resulting "bags" on a baking sheet and bake in a preheated 200° oven until the parchment begins to burn. I have it took about 15-20 minutes.
Bon appetit!
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