Chicken Supreme Recipe
creamy truffle polenta, broccolini, jus de poulet
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Ingredients
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Chicken
Polenta
Vegetables
Jus de Poulet
Method
Preparation
- 1
Prepare the Chicken
Season the chicken breasts with salt, pepper, and fresh thyme. Heat olive oil and butter in a skillet over medium heat. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through. Remove from heat and let rest.
- 2
Make the Polenta
In a saucepan, bring chicken broth to a boil. Gradually whisk in the polenta. Reduce heat and simmer, stirring frequently for about 20-25 minutes until thick. Stir in heavy cream, truffle oil, and Parmesan cheese until creamy and smooth.
- 3
Prepare the Jus de Poulet
- 4
Make the Sauce
In another saucepan, combine chicken stock, white wine, shallots, and fresh thyme. Simmer for about 15 minutes until reduced by half. Stir in butter to finish the sauce.
Assembly
- 5
Serve
On a plate, spoon a generous amount of truffle polenta, top with sliced chicken, arrange broccolini on the side, and drizzle with jus de poulet.
