Stuffed Supremes Of Chicken Boitelle
|Chicken quenelle mixture||6 Tablespoon (For Stuffing)|
|Ground black pepper||To Taste|
|Lemon||1 , juiced|
|Cream fresh||1 Cup (16 tbs)|
|Mushroom puree||2 1⁄2 Cup (40 tbs)|
Preheat oven to 200Â°C (400Â°F).
With a sharp knife cut a pocket as large as possible into each supreme.
Combine the quenelle mixture with 2 tablespoons of the mushroom puree and place a quarter of the stuffing into the cavity of each supreme.
Rub each supreme with some lemon juice, salt and pepper and roll them in butter which has been melted in a casserole.
Cover the supremes with aluminium foil, cover the casserole and place them in the oven.
After 6 minutes, check if the supremes are cooked, if not return for a few more minutes.
Remove the supremes and keep warm while making the sauce.
In the work bowl combine the cream and the flour and pour into the cooking liquid.
Simmer gently for 3 minutes, stirring constantly.
To serve, strain the sauce over the supremes and sprinkle with parsley which previously has been chopped in the work bowl.
Serve the remainder of the mushroom puree as a garnish in the centre of the plate.