Supremes de volaille polignac (chicken breasts)

6 servings

Ingredients

Quantity Ingredient
3 Chicken breasts skinned and halved
1 teaspoon Lemon juice, fresh strained
Salt
4 tablespoons Butter, clarified
White pepper, freshly ground
1 tablespoon Butter, unsalted
2 tablespoons Butter, unsalted chilled and cut into 1/2 inch bits
2 tablespoons Lemon juice, fresh, strained
¼ pounds Mushrooms, fresh trimmed, wiped with a dampened towel, stems removed and both caps and stems cut into 1/8 inch wide julienne strips
1 large Truffle, black Thinly peeled, sliced 1/8-inch thick, and cut into 1/8-inch wide strips
1½ tablespoon Flour
1 cup White chicken stock Or:
1 cup Chicken stock, canned chilled then degreased
1 cup Heavy cream

Directions

Preheat oven to 450*F. Remove the breast bones from the chicken pieces. With paper towels pat the chicken breasts completely dry and rub them on both sides with ½ teaspoon of lemon juice, a little salt and a few grindings of white pepper. In a 12-inch saute pan or heavy skillet with an ovenproof handle, warm the clarified butter over moderate heat for about 10 seconds. Add the chicken and, turning frequently with tongs or a slotted spatula, saute until the pieces are firm and white, but do not allow them to brown. Remove the pan from the heat and cover it with a lid or foil. Then cook the chicken breasts in the middle of the oven for 7 to 8 minutes, or until they are tender and show no resistance when pierced deeply with the point of a small skewer. Arrange the chicken on an ovenproof platter. Reduce the oven heat to the lowest point. Place the pan over moderate heat on top of the stove and add the mushroom and truffle strips and 2 tablespoons of lemon juice. Stirring constantly, cook for 3 minutes. With a slotted spoon, remove the mushrooms and truffle strips from the pan and scatter them over the chicken breasts. Cover the platter with foil and keep the chicken warm in the oven while you prepare the sauce. With a wire whisk, stir 1 tablespoon of butter into the liquid remaining in the pan. When the butter melts, add the flour and continue to whisk over moderate heat until it is completely absorbed. Pour in the chicken stock and still whisking constantly, cook over high heat until the sauce comes to a boil and thickens lightly. Reduce the heat to the lowest possible point and simmer for 8 to 10 minutes. Then pour in the cream in a slow, thin stream and, stirring frequently, continue to simmer until the sauce is reduced to about 1 cup. Remove the pan from the heat and swirl in the 2 tablespoons of chilled butter bits and the remaining ½ teaspoon of lemon juice. Taste for seasoning. Strain the sauce through a fine sieve directly over the chicken to mask it completely. Serve at once.

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