Breton Style Chicken Supreme
- 2 leeks, green part only thinly sliced
- 1 carrot, peeled and cut into matchsticks
- 1 large celery rib, finely sliced
- 6 skinless chicken breast fillets
- 25 g plain flour, seasoned with
- salt and pepper
- 1 tablespoon oil
- 50 g butter
- 300 ml vintage dry cider
- 150 ml creme fraiche, half fat
- 1 tablespoon calvados
- Wash the leeks and thinly slice the green part.
- Peel and cut the carrot into thin 5cm lengths.
- Cut the celery into finely sliced pieces.
- Coat the chicken in seasoned flour.
- Melt the oil and 25g of butter in a frying pan and cook the chicken gently on both sides, approx 6-8 minutes Try not to let it discolour.
- Remove chicken from the pan and place in a shallow ovenproof dish, then keep warm.
- Add remaining butter to the pan, add the prepared vegetables and cook for 3-4 minutes until they begin to soften.
- Pour in the cider and bring to the boil stirring all the time, remove from the heat and stir in the creme fraiche.
- Add the chicken and cook uncovered for approx 40 minutes until the chicken is tender.
- When the chicken is cooked add the Calvados and stir.
- Taste and adjust the seasoning, serve.
leeks, carrot, celery, chicken, flour, salt, oil, butter, cider, creme fraiche, calvados
Taken from www.food.com/recipe/breton-style-chicken-supreme-345058 (may not work)