Recipe Bresse chicken supreme cooked with cream and truffle

To prepare this dish

Ingredient list

Bresse chicken supreme

8 Bresse chicken supremes
20 g truffle oil
1 liter Excellence cooking cream 35% fat
salt, pepper

Ceps and chanterelles

250 g ceps
100 g chanterelle mushrooms
25 g oil
30 g Elle & Vire gourmet butter 82% fat
5 g flat leafed parsley
Emmental de France Grated 28% fat

Garnish and presentation

20 g truffle in thin slices
50 g rocket salad
grilled chopped hazelnuts
Fine "fleur de sel" sea salt and pepper

Elle & Vire products used

Excellence cooking cream 35% fat

Elle & Vire gourmet butter 82% fat

Emmental de France Grated 28% fat

The recipe,
step by step

1. 1

   Bresse chicken supreme

   Put the supremes in a vacuum bag with truffle oil, cream (120 g per bag), salt and pepper. Bake at 63°C (145°F) for 1 hour. Cool immediately in ice.

2. 2

   Ceps and chanterelles

   Clean the ceps and chanterelles and cut the ceps in 4 pieces. Sauté the mushrooms separately in a frying pan with the oil. Add the butter and the chopped flat-leaf parsley. Season. Spread the Emmental on a Tefal plate and place under the salamander grill until it becomes blond.

3. 3

   Garnish and presentation

   At the time of service, heat the chicken supremes in the bain-marie. Open the bag, collect the sauce. Reduce to a coating consistency. Cut the chicken. Dress with all the ingredients.

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A few words about the author…

Sébastien Faré

Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.