1 On your work surface remove your tenderloin fillets with a fine knife remove the small nerve then place them near your fillets salt and pepper both sides then wrap your small tenderloins holding them with a small pick.
2 In a sauté pan melt the butter with a drop of oil when it is very hot place your fillets and tenderloins then roast them 5 minutes on each side (not too marked).
3 Then arrange your chopped shallot around them sweat for 2 minutes add your wine and your cream salt and pepper. Bring to a boil again pour in your mousserons bring to a boil again then turn off the heat and cover rest for 15 minutes.
4 You understand it the chicken while resting will release its flavor which will then blend with that of the creamed mousserons.
Serve on hot plates the chicken supreme sliced the mousserons around and the small tenderloin on the side for a simple yet very tasty dish.
* The best would be to serve with a Château Châlon the king of Jura wines.
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