Supremes De Volaille Rouge Et Vert - chicken breasts

Method

• Mix the marinade ingredients.
• Bone the chicken breast, obtaining 2 supremes, and marinate for at least 30 minutes.
• Reserve bones.
• Cook a bouillon using the bones.
• You will need about 3 oz of bouillon.
• Drain, flatten and flour the supremes.
• Saute quickly in clarified butter, about two minutes on each side.
• Remove and keep warm.
• Raise the heat to high, add wine, lime juice, tomato paste and bouillon.
• Cook down until it looks like it's been cooked too much.
• Remove from heat and swirl in a goodly chunk of butter.
• If you remove the sauce too soon, it will be too soupy.
• The sauce should be cinnamon-coloured and shiny.
• There will be very little sauce, you may need a rubber scraper to get it out of the pan.
• Serve with rice or some other bland vegetable.
• Experiment with the sauce, varying the ratio of ingredients.
• I have just strained the chunky bits from the marinade and used that.
• Wear a raincoat when making the sauce.
• It splatters.