minow (05/15/82)
Supremes de Volaille Rouge et Vert
Chicken Breasts in Tomato-Lime Sauce
Practice this recipe first -- the cooking takes about five minutes total.
1. Bone a whole chicken breast, obtaining two supremes, and marinaide
for at least one-half hour in:
Fresh lime juice,
White wine,
Finely chopped garlic
Finely chopped fresh ginger
a little tarragon
I usually use the juice of one lime, about 1 dl (less than 1/2 cup)
wine, one garlic clove, and a piece of ginger the same size as the
garlic clove. Experiment...
Cook a boullion with the bones, skin, and other bits.
2. Ready the ingredients for the sauce:
Another fresh lime,
White wine,
Salt butter
Tomato paste (use the French kind that comes in a toothpaste tube)
3. Drain, flatten, and flour the supremes. Saute quickly in clarefied
butter (about two minutes per side), remove and keep warm.
4. Raise the heat to high, add some boullion, wine, lime juice and a
good squirt of tomato paste. Cook down until it looks like it's
been cooked too much. Remove from the heat and swirl in a goodly
chunk of butter. If you remove the sauce too soon, it will be too
soupy. The sauce should be cinnamon colored and shiny. There
will be very little sauce -- you may need a rubber scraper to get
it out of the pan.
Serve with rice or some other fairly bland vegetable. I usually put
the serving plate on the rice pot to keep the chicken warm while cooking
the sauce.
If you've never boned a chicken breast before, look at Julia Child's
Mastering the Art ..., volume 1. Use a sharp knife.
Martin Minow
decvax!minow