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Supreme de Volaille aux Crevettes - Chicken Breast with Prawns
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La Bonne Auberge, San Mateo, California


  • 4 boneless and skinned chicken breasts
  • 2 tbsp (30 ml) unsalted butter
  • 1/4 cup (60 ml) finely chopped shallots
  • 2 cups (475 ml) sliced mushrooms
  • 8 large, shelled and deveined prawns
  • 2 tsp (10 ml) chopped fresh thyme
  • 1 tbsp (15 ml) chopped Italian parsley or chervil
  • 1-1/2 cups (350 ml) dry white wine
  • 1/2 cup (125 ml) heavy cream
  • 1 tsp (5 ml) lemon juice
  • salt, white pepper, and nutmeg to taste
  • cooked rice or potatoes
  • Season chicken breasts with salt and pepper.
  • In a large non-stick pan, melt butter. Add shallots, mushrooms, thyme, and chicken breasts.
  • Sprinkle parsley or chervil and nutmeg over chicken.
  • Add wine and lemon juice and simmer, covered, for 10 minutes.
  • With a slotted spoon, transfer the chicken to a serving dish and keep warm.
  • Add prawns to broth and cook for one or two minutes.
  • Arrange prawns decoratively over chicken breasts and keep warm.
  • Add cream to stock, let it reduce for two or three minutes.
  • Pour sauce over chicken and prawns and sprinkle with parsley or chervil.
  • Serve with rice, or boiled or mashed potatoes.
  • For a lighter dish:
  • Replace butter with 2 tbsp (30 ml) unsaturated oil, and the cream by 1/2 cup (125 ml) chicken or vegetable broth. Mix 1 tsp (5 ml) cornstarch with 2 tbsp (30 ml) of the broth, and add to the reduced broth while stirring.
Provided by Chef Philippe, who thoughtfully includes suggestions for a lighter version.

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