Friday, 15 July 2011

M-J's Poulet à la Crême

Poulet à la Crême, a Smaller Version of M-J's Recipe, Using Just Two Chicken Breasts for Two Persons


M-J’s Poulet à la Crême for a Dinner Party
Serves Eight Persons

Six boneless, skinless chicken breasts
Two cups of white wine (leftover champagne, or a combination of different white wines is also suitable)
One cup of water
Four tablespoons of butter
One third cup of white flour
One half-teaspoon of herbes de Provence
Salt and white pepper to taste
One half-cup of whipping cream

Melt one tablespoon of butter in a large frying pan. Add one cup of white wine or champagne and one cup of water, together with a sprinkling salt, the herbes de Provence and a little white pepper. Poach chicken breasts in the wine and water mixture until they are fully cooked; about forty-five minutes. Remove chicken breasts from pan and let them cool to room temperature. Most of the liquid will have evaporated, but retain what is left for the sauce.

Sauce Velouté
Pour the remaining poaching liquid into a cup. In the same pan, melt three tablespoons of butter. With a wire whisk, stir in 1/3 cup of white flour. Let this lightly brown until tan-coloured, then gradually add the remaining poaching liquid and one cup of white wine, whisking continually to prevent lumps. Incorporate the cream, and stop cooking after the sauce has thickened. Add a small bit of salt and white pepper to taste.

Slice the cooled chicken breasts into medallions. Pour 2/3 of the cream sauce into the bottom of an elegant buffet pan or serving dish, preferably one that is heat-proof, so that you may keep this dish covered and warm on a heating tray or cooker  for a little while before dinner is served.  On top of the cream sauce, line up the chicken medallions in a way that allows them to slightly overlap. Keeping the remaining third of the sauce hot and pourable, drizzle it over the arranged chicken just before distributing it among your dinner plates.

©M-J de Mesterton 2006



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