Suprêmes de Volaille Richelieu

Ingredients

Equipment Needed

• •Heavy 12-inch / 30 cm skillet
• •Three shallow breading dishes
• •Wire rack and sheet pan
• •Flat meat pounder or rolling pin
• •Instant-read thermometer
• •Small heatproof bowl or saucepan

Instructions

1. 1

   Shape the suprêmes

   Heat the oven to 200°F / 95°C and set a wire rack over a sheet pan inside it. Lay each suprême between two sheets of parchment and tap only the thickest part until the breast is an even ⅝ inch / 1.5 cm thick. Keep its natural shape rather than pounding it into a thin cutlet. Pat every surface dry, because moisture loosens the coating before the butter can set it.

2. 2

   Make maître d’hôtel butter

   Work the soft butter with the parsley, lemon juice, salt, and white pepper until evenly combined. It should be creamy and easily spreadable, not liquid. Keep it in a small heatproof bowl near the stove; the half-melting comes only after the chicken is cooked.

3. 3

   Apply the coating

   Set the flour, the Anglaise (for Egg-and-bread-crumbing) (No. 174), and the fine breadcrumbs in three separate shallow dishes. Coat each suprême lightly in flour and shake away the excess, immerse it completely in the Anglaise, let the surplus drain, then press it into the crumbs until no damp patches remain. Lay the coated breasts on a clean rack for 10 minutes so the crust settles. If a bare patch appears, dab it with a little more Anglaise and press on fresh crumbs. Ça se rattrape.

4. 4

   Heat the clarified butter

   Pour half the clarified butter into a heavy 12-inch / 30 cm skillet and heat it over medium-high heat to about 350°F / 175°C. Drop in one loose breadcrumb: it must produce an immediate, lively ring of bubbles and turn gold gradually. A silent crumb means the fat is too cool; a crumb that blackens at once means it is too hot. Correct the heat before the chicken enters.

5. 5

   Fry in two batches

   Lower two suprêmes into the clarified butter without crowding and fry for 3 to 4 minutes on the first side, until the crust is evenly butter-gold with deeper bronze at the edges. Turn once and cook the second side for another 3 minutes. If the bubbling dies and the crumbs remain pale, lift the chicken to the rack, restore the heat, and return it to the pan; pushing on in cool fat only makes a greasy crust. If it browns before the centre is ready, lower the heat and finish it on the rack in the low oven. Transfer the first batch to the oven, add the remaining clarified butter as needed, and cook the other two. Verify that every suprême reaches 165°F / 74°C at its thickest point before serving.

6. 6

   Dish and crown

   Set the four suprêmes on a warm platter. Place the maître d’hôtel butter over the lowest possible heat just until roughly half becomes clear while the rest remains soft and creamy, then whisk once and immediately coat each suprême. Do not boil it or turn it into plain melted butter. If it melts completely, set the bowl over cool water for a minute and whisk until it thickens slightly again. Lay exactly four fine truffle slices on each buttered suprême so their aroma opens against the warm butter. Serve at once. À table!

Chef Tips

• •Choose four breasts of similar weight and flatten only the thick lobe. Technique first, always: an inexpensive chicken cooked evenly will give you more pleasure than a costly bird left raw at one end and dry at the other.
• •Use fine, dry white breadcrumbs, not coarse flakes. The proper crust lies close to the meat and browns as one even shell; large crumbs produce a rougher result and drink more butter.
• •Fresh black truffle is magnificent when it smells strongly through its wrapping. Outside its season, a good whole preserved black truffle is the classical pantry’s honest answer. Drain and dry it before slicing, and leave truffle oil in the cupboard because it cannot supply the texture or quiet depth this finish needs.
• •Serve with pommes purée or buttered green beans, something restrained enough to catch the maître d’hôtel butter without competing with the truffle. A white Burgundy with moderate oak has the breadth for the butter and enough freshness for the lemon.

Advance Preparation

• •The maître d’hôtel butter can be mixed up to 3 days ahead and kept covered in the refrigerator. Bring it fully to room temperature before the final half-melting.
• •The Anglaise (for Egg-and-bread-crumbing) (No. 174) can be prepared according to its own entry earlier the same day and kept refrigerated until needed.
• •The suprêmes may be breaded up to 2 hours ahead and refrigerated uncovered on a rack. Let them stand for 10 minutes before frying so the cold coating does not pull down the temperature of the clarified butter.
• •Slice the truffle shortly before serving and keep the slices covered. Their fragrance fades quickly once the cut surfaces are exposed.

Frequently Asked Questions

Nutrition Information

1 serving (about 220g)