SUPREMES DE VOLAILLE ROUGE ET VERT
Chicken breasts in tomato-lime sauce
This recipe was originally posted to net.cooks in May of '82 by Martin Minow @ decvax.
The French name means "boneless chicken breasts in red and green sauce."
I like it a lot.
- juice of 1 lime
- 1/2 cup white wine
- 1 garlic clove,
- 1 tsp ginger
- pinch tarragon
- juice of 1 lime
- 3 oz white wine
- salted butter
- 3 oz tomato paste
Mix the marinade ingredients.
Bone the chicken breast, obtaining 2 supremes, and marinate for at least 30
minutes. Reserve bones.
Cook a boullion using the bones. You will need about
Drain, flatten, and flour the supremes. Sautae 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.
moderate (judgment required).
30 minutes marinating, 10 minutes cooking.
no need to measure.
XIOS Systems Corporation, Ottawa, Ontario, Canada
Recipe last modified: 13 Apr 87
From: email@example.com (Tony Lill)
Subject: RECIPE: Chicken breasts in tomato lime sauce
Date: 16 Oct 87 05:15:09 GMT
Organization: XIOS Systems Corporation, Ottawa, Ontario, Canada
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