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Supreme of Bresse Chicken with Crayfish (serves 4)

 

 

In a frying-pan, brown 4 Bresse chicken supremes in butter, cook for about 5 minutes, season with salt and pepper, put to one side and keep warm.

In this same pan, brown twenty crayfish that have already been cleaned.

Flame in cognac and blend with 2 finely diced shallots, deglaze with 4 cl of crayfish coulis (easily obtainable from the shops).

Add 4 soup spoons of cream and beat this sauce until stiff with several knobs of butter, then season to taste.

You can then serve the chicken supremes on warmed plates on a bed of spinach and arrange the crayfish around the plate as decoration.

The dish can be accompanied by baby vegetables tossed and cooked in butter.