Chicken Suprême Sauce
A rich chicken velouté sauce, enhanced with heavy cream, provides a sophisticated topping for sautéed chicken.
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Instructions
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Warm the heavy cream in a saucepan, keeping it just below a simmer.
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In a separate saucepan, bring the velouté to a boil, then reduce to a simmer for about 5 minutes until its volume is reduced by approximately one cup.
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Stir the warm cream into the reduced velouté and bring back to a brief simmer.
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Stir in the butter, season with salt, white pepper, and a dash of lemon juice, then strain through cheesecloth and serve immediately.
Nutritional Info (per serving)
Calories:
122 kcal
Carbohydrate:
2 g
Cholesterol:
40 mg
Fiber:
0 g
Protein:
2 g
Saturated Fat:
8 g
Sodium:
521 mg
Sugar:
1 g
Fat:
12 g
Unsaturated Fat:
0 g