Recipes

Recipe Bresse chicken supreme cooked with cream and truffle

Name: Bresse chicken supreme cooked with cream and truffle
Yield: 8 mot.personnes
Ingredients: 8 Bresse chicken supremes; 20 g truffle oil; 1 liter Excellence Whipping Cream 35% FAT; salt, pepper; 250 g ceps; 100 g chanterelle mushrooms; 25 g oil; 30 g Elle & Vire gourmet butter 82% FAT; 5 g flat leafed parsley; Elle & Vire Emmental de France Grated; 20 g truffle in thin slices; 50 g rocket salad; grilled chopped hazelnuts; Fine "fleur de sel" sea salt and pepper

For
8 persons

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To prepare this dish

Ingredient list: Bresse chicken supreme
8 Bresse chicken supremes
20 g truffle oil
1 liter Excellence Whipping 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
Elle & Vire Emmental de France Grated; 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 Whipping Cream 35% FAT; Elle & Vire gourmet butter 82% FAT

The recipe,
step by step

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
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
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.