📝 About This Recipe
A cornerstone of classical French gastronomy, this dish features succulent chicken breasts poached to perfection in a rich, silken velouté enriched with heavy cream and button mushrooms. The 'Suprême' refers to both the choice cut of the poultry and the luxurious, ivory-colored sauce that blankets it like a velvet ribbon. It is an elegant, timeless masterpiece that demonstrates how simple ingredients—butter, cream, and stock—can be transformed into a sophisticated dining experience.
🥗 Ingredients
The Chicken
- 4 pieces Chicken Breasts (skinless and boneless, preferably with the wing bone attached (suprême cut))
- 2 tablespoons Unsalted Butter (high-quality European style)
- 1 pinch Salt and White Pepper (to taste; white pepper keeps the sauce pristine)
- 1/2 teaspoon Lemon Juice (to rub on the chicken to keep it white)
The Velvet Sauce (Velouté)
- 200 grams Button Mushrooms (cleaned and thinly sliced)
- 2 pieces Shallots (finely minced)
- 1/2 cup Dry White Wine (such as Chablis or Sauvignon Blanc)
- 1.5 cups Strong Chicken Stock (unsalted, preferably homemade)
- 1 cup Heavy Cream (minimum 35% fat content)
- 1 tablespoon All-purpose Flour (for a light roux)
- 1 tablespoon Butter (for the roux)
For Garnish
- 1 tablespoon Fresh Chives (finely snipped)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Gently pat the chicken breasts dry with paper towels. Season lightly with salt and white pepper, and rub a few drops of lemon juice over the flesh to ensure they stay ivory-white during cooking.
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2
In a large, heavy-bottomed sauté pan or 'sautoir', melt 2 tablespoons of butter over medium-low heat. Do not let the butter brown; it should just be foaming.
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3
Place the chicken breasts in the pan. The goal is to 'poach' them in the butter (suer) rather than sear them. Cook for 2-3 minutes per side without developing any golden color.
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4
Add the minced shallots and sliced mushrooms to the pan, tucking them around the chicken pieces. Cook for another 3 minutes until the shallots are translucent.
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5
Deglaze the pan by pouring in the white wine. Increase the heat slightly and let it reduce by half, scraping any flavorful bits from the bottom of the pan.
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6
Pour in the chicken stock until it reaches halfway up the sides of the chicken. Cover the pan with a tight-fitting lid or a parchment paper circle (cartouche).
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7
Lower the heat to a gentle simmer and cook for 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken to a warm plate and cover with foil to rest.
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8
While the chicken rests, increase the heat under the pan to high. Boil the cooking liquid and mushrooms until the volume is reduced by two-thirds, intensifying the flavor.
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9
In a small bowl, mash 1 tablespoon of butter with 1 tablespoon of flour to create a 'beurre manié'. Whisk this into the boiling liquid to thicken it slightly.
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10
Lower the heat and stir in the heavy cream. Simmer for 4-5 minutes until the sauce coats the back of a spoon with a glossy, velvet-like consistency.
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11
Taste the sauce. Adjust seasoning with more salt, white pepper, or a tiny drop of lemon juice if needed.
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12
Place the chicken breasts (and any accumulated juices) back into the sauce for 1 minute just to reheat thoroughly.
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13
Plate the chicken by spooning a generous amount of the mushroom-laden velvet sauce over each breast. Garnish with fresh chives.
💡 Chef's Tips
Always use white pepper instead of black pepper to maintain the pristine, creamy aesthetic of the sauce. Do not let the chicken brown; the beauty of a 'Suprême' is its pale, delicate appearance and tender texture. If the sauce becomes too thick, whisk in a tablespoon of warm chicken stock or water to loosen it. Using a 'cartouche' (a circle of parchment paper) instead of a heavy lid allows a small amount of steam to escape, concentrating the sauce while keeping the chicken moist. Resting the chicken is vital; it ensures the juices redistribute so the meat remains succulent when sliced.
🍽️ Serving Suggestions
Serve alongside a classic Rice Pilaf to soak up every drop of the luxurious velvet sauce. Pair with buttered haricots verts (French green beans) or steamed asparagus for a touch of brightness. A glass of lightly oaked Chardonnay or a crisp Chablis complements the creamy mushroom notes perfectly. For a truly decadent touch, add a few shavings of fresh black truffle just before serving. Follow with a light green salad tossed in a sharp vinaigrette to cleanse the palate after the rich cream sauce.