Chicken Supreme Recipe - Great British Chefs

Name: Chicken Supreme Recipe - Great British Chefs
Ingredients: 8 chicken breasts, skin on; 1 chicken breast, boneless and skinless; 1 egg white; 250ml of double cream; flour; 1 egg; 2 handfuls of white breadcrumbs; olive oil; salt; 10g of black truffle, chopped (optional); 8g of tarragon; 25g of shallots, peeled and sliced; 60ml of white wine; 350ml of chicken stock; 175ml of veal stock; 4 baking potatoes, 250g each; 2 leeks; 400ml of double cream; 80g of butter; pepper; 1 courgette; 1 butternut squash; 2 carrots; 4 parsnips, baby; 2 knobs of butter; 750g of baby spinach leaves, washed

www.greatbritishchefs.com

Mark Dodson's chicken supreme recipe is delightfully modern. The recipe contains a tarragon jus and potato purée to serve alongside the meat.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.

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