Website: Cooking

Supreme de Volaille Fermière a la Creme


Cuisine: French | Course Type: Main Courses

(1 review)


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28th July 2020

kateq from annapolis, md

Made with skinless boneless breast and homemade chicken stock. Loved it but would make the sauce a little thinner next time and a little zestier (shallots? tarragon?). Since I wasn't doing the whole de-boning thing, it was remarkably quick and easy.

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