Chicken Suprême with Champagne Sauce

Main Dishes | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Chicken Suprême with Champagne Sauce

Ingredients

Tiger shrimp in brine - 6 pieces
Dry White Wine - 2 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 - 1 fl oz
Butter - 1.1 oz
10% cream - 4 fl oz
Demi-sec champagne - 7 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.