Recipe: Chicken Supreme with Walnuts

Name: Chicken Supreme with Walnuts
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: French
Ingredients: 6 free-range chicken breast fillets; 3.5 oz (100 g) drained artisanal fresh cheese; 2 egg yolks; 1.1 oz (30 g) flour; butter and oil; 3.5 oz (100 g) walnut kernels (Grenoble or Périgord AOP) coarsely chopped; 2 red bell peppers in cans or jars, pre-cooked with skin removed; 3 dl (1.25 cups (30 cl)) liquid cream 30°; 1 clove garlic (germ removed, crushed and chopped); 1 tablespoon olive oil; a small pinch of cayenne or Espelette pepper; salt and ground pepper

By chef patrick Asfaux 5/5 (2 reviews)

Prep 30 min

Cook 30 min

Total 1h

Servings 6 serv.

For whom? Cooks who enjoy working with distinctive poultry dishes. Walnut stuffing, farmer's chicken breast butterflied, roasted pepper and cream sauce: serious cooking made simple.

Ingredients for 6 servings

Adjust for

servings

6 free-range chicken breast fillets
3.5 oz (100 g) drained artisanal fresh cheese
2 egg yolks
1.1 oz (30 g) flour
butter and oil
3.5 oz (100 g) walnut kernels (Grenoble or Périgord AOP) coarsely chopped
2 red bell peppers in cans or jars, pre-cooked with skin removed
3 dl (1.25 cups (30 cl)) liquid cream 30°
1 clove garlic (germ removed, crushed and chopped)
1 tablespoon olive oil
a small pinch of cayenne or Espelette pepper
salt and ground pepper

Step-by-step directions

1 Heat your walnuts in a very hot pan (toast them) without any fat for 1 minute, then drain them on a sheet of paper towel.

2 Preparation of the filling: in a bowl put the well-drained fresh cheese then the flour, stir with a whisk then add the egg yolks, salt and pepper and mix well. then add the walnuts and mix again with a spatula. cover and keep in the refrigerator.

3 Preparation of the chicken supremes: butterfly the chicken breasts (cut them in half lengthwise but don't cut all the way through), lay them open on the cutting board and season with salt and ground pepper.

4 Using a spoon, spread your filling on one side of the supreme and close the cutlet (tie a small string to hold everything together).

5 Preheat your oven to 410°F (210°C) (gas mark 7).

6 In an ovenproof dish, melt 1 tablespoon of butter and 1 of oil and once the mixture has a nice golden color (meunière style), place your chicken cutlets and brown them 3 minutes on each side. then place your dish in the middle of the oven for 20 minutes, basting them with the cooking juices from time to time.

7 Meanwhile, bring the cream to a boil, add the coarsely chopped peppers, salt and pepper to ta

A chef's advice

In Périgord, the same recipe uses crumbled foie gras mixed with crushed walnuts, and a dash of cognac finishes the pepper sauce. Less classic, richer. The technique that matters: toast the walnuts dry for 1 minute before stuffing. At 210°C, the inside stays tender while the outside colors. That's the gap between dry poultry and perfectly cooked poultry.