Supreme de Volaille Fermière a la Creme

Page: cooking.nytimes.com/recipes/1021177-supreme-de-volaille-fermiere-a-la-creme-chicken-breast-in-cream

Cuisine: French | Course Type: Main Courses

(1 review)

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Recipe Reviews

Made with skinless boneless breast and homemade chicken stock. Loved it but would make the sauce a little thinner next time and a little zestier (shallots? tarragon?). Since I wasn't doing the whole de-boning thing, it was remarkably quick and easy.

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