Chicken Suprême with Champagne Sauce
Main Dishes • European
Description
Chicken Suprême with Champagne Sauce
Ingredients
- Tiger shrimp in brine 6 pieces
- Dry White Wine 0 fl oz
- Garlic 1 clove
- Salt to taste
- Chicken fillet 1 piece
- Ground Black Pepper to taste
- White Pepper (whole) to taste
- Beans ¼ piece
- Wheat Flour 3 tablespoons
- Chicken Egg 1 piece
- Vegetable Oil 0 fl oz
- Butter 0 oz
- 10% cream 5 fl oz
- Demi-sec champagne 5 fl oz
- Sugar 1 teaspoon
Step-by-Step Guide
Step 1
Peel the shrimp, remove the intestinal vein. In a bowl, mix the wine with crushed garlic and salt, and marinate the shrimp for 25-30 minutes.
Step 2
Cut the chicken fillet lengthwise, without cutting all the way through. Open it like a 'book', cover with plastic wrap, and pound it well. Lightly season with salt and pepper.
Step 3
Prepare the sauce: reduce the champagne in a saucepan until the volume is reduced by 4 times. While stirring constantly, add the cream, sugar, and a pinch of salt. Cook, continuing to stir, until thickened, about 4-5 minutes.
Step 4
Prepare the breading. Remove the crusts from the frozen bread, grate it finely, and sift it.
Step 5
Place 3 shrimp on each chicken fillet, roll it up. Dredge the roll in flour, dip it in lightly beaten egg, and coat it in breadcrumbs, repeating the process 2-3 times.
Step 6
In a heavy-bottomed skillet, heat a mixture of vegetable and butter well and fry the rolls on all sides for about 7-8 minutes.
Step 7
Transfer the rolls to a baking dish, place in a preheated oven at 180°C (350°F) and cook for 20 minutes. When serving, slice them diagonally with a sharp knife, arrange on a plate, and top with Champagne sauce.
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