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Supremes of Chicken with Herbs de Provence A supreme of chicken is a boneless, skinless chicken breast fortunately available today at almost any supermarket. Virtually fat-free, a supreme cooks in a few minutes. The trick is to avoid overcooking it. The best way I've found to do this is to sauté the breasts until they are about three-quarters done, and then set them aside to finish cooking in their own heat. The result is a very tender supreme, flavorful and quick to make. The chicken can be served with a salad, the White Bean Puree (see recipe), sautéed potatoes, peas, or almost any vegetable dish in this book. 4 tablespoons (1/2 stick) unsalted butter 4 skinless, boneless chicken breasts (about 6 ounces each) 2 teaspoons herbes de Provence 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons lime juice Available already skinned and boned at the supermarket already skinned and boned at the supermarket, Chicken Breasts make a quick and nutritious meal. Melt the butter in a large skillet. Sprinkle the chicken breasts with the herbes de Provence, salt, and pepper. Place them in the foaming butter and cook for approximately 2 1/2 minutes on each side. Then cover the pan and set it aside for 8 to 10 minutes. Arrange the chicken breasts, whole or sliced, on individual plates. Add the lime-juice to the drippings in the pan, bring the mixture to boil, and pour over the chicken. Serve immediately. 4 SERVINGS Return to Top | Back to Recipes |
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