Supreme de Volaille Fermière a la Creme
Website
Source URL: cooking.nytimes.com
Cuisine: French
Course: Main Courses
Reviews
1 reviews,
average rating 4.0 / 5
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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.