Supremes De Volaille Rouge Et Vert

Recipe Ingredients

1		Chicken breast - whole
		Marinade
1		Lime - juice of
1/2 cup	118ml	White wine
1 teaspoon	5ml	Ginger
1		Garlic clove - finely chopped
1		Tarragon
		Sauce
1		Lime - juice of
3 oz	85g	White wine
		Butter - (salted)
3 oz	85g	Tomato paste

Recipe Instructions

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.

Source:
Canadian Living "Rush Hour Cooking"

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