Stinque Recipe Challenge
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!
I recommend a tinner’s mallet from the hardware store instead of the typical metal meat hammer with spikes sold in kitchen stores for flattening chicken breasts.
@karen marie: I just have the standard one from Zabar’s – works pretty well.
And, may I say – the leftovers I just had for lunch were delicious. I like the chicken fricassee better, but this dish is very good.
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