My Supreme Sauce And Chicken With Spaghetti Pasta

• 1lb. Chicken (fillets)
• 8oz. Clarrified Butter
• Room temp. butter
• TT Parsley
• TT Garlic Salt
• 8oz. Flour
• 1 quart Chicken Stock
• 1 quart Heavy Cream
• 8oz. Mushroom trimmings
• 1 Package of Spaghetti
• TT Salt and White Pepper

1. *Chicken Strips/Pieces:
2. 1) You cut the chicken in either srtips or in 1" pieces.
3. 2) Season the chicken with parsley and garlic salt,
4. then saute the chicken over medium heat with room temp butter.
5. *Chicken Veloute Sauce:
6. 1)Use the Clarified butter and flour to make a Blonde Roux.
7. 2) Add the chicken stock to the roux.
8. 3) White pepper and salt to taste
9. *Supreme Sauce:
10. 1) Add the Veloute Sauce
11. 2) Add the Mushrooms trimmings, to the sauce, and let simmer for about a 1/2 an hour. Reduce by one-fourth.
12. 3) Whisk in heavy cream, and return to a simmer.
13. 4) Now add the chicken pieces to the sauce and serve on top of noodles.

chicken, butter, butter, parsley, garlic, flour, chicken, heavy cream, mushroom trimmings, salt

Taken from www.epicurious.com/recipes/member/views/my-supreme-sauce-and-chicken-with-spaghetti-pasta-50098247 (may not work)