Suprêmes de Volaille aux Champignons:
Got the beef stock going early – added a porcini soup cube to up the mushroom flavor.
Shallots, mushrooms, cream, butter, lemon juice, white pepper … and the beef stock that’s on the stove …
Sauce is simmering and mushrooms and shallots ready to go in ….
Everything is incorporated, so now just cook it down to where it coats the back of a spoon … whatever that means ….
Cooked chicken breast served over egg noodles with sauce … it was excellent. Slight change from the recipe – used a meat hammer to flatten the chicken breasts. Tender and delicious – try it!