{"id":5806,"date":"2021-05-03T10:53:50","date_gmt":"2021-05-03T10:53:50","guid":{"rendered":"https:\/\/paulmas.com\/?page_id=5806"},"modified":"2021-05-03T10:53:59","modified_gmt":"2021-05-03T10:53:59","slug":"supremedevolaille","status":"publish","type":"page","link":"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/supremedevolaille\/","title":{"rendered":"Supreme de volaille"},"content":{"rendered":"\n[et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”3.22″ background_image=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2015\/03\/cote-mas-vigne-restaurant.jpg” custom_padding=”||0px|”][et_pb_fullwidth_header title=”C\u00f4t\u00e9 Mas – Luxe Rural” content_max_width=”none” _builder_version=”3.16″ background_color=”rgba(255, 255, 255, 0)” button_one_letter_spacing_hover=”0″ button_two_letter_spacing_hover=”0″ button_one_text_size__hover_enabled=”off” button_two_text_size__hover_enabled=”off” button_one_text_color__hover_enabled=”off” button_two_text_color__hover_enabled=”off” button_one_border_width__hover_enabled=”off” button_two_border_width__hover_enabled=”off” button_one_border_color__hover_enabled=”off” button_two_border_color__hover_enabled=”off” button_one_border_radius__hover_enabled=”off” button_two_border_radius__hover_enabled=”off” button_one_letter_spacing__hover_enabled=”on” button_one_letter_spacing__hover=”0″ button_two_letter_spacing__hover_enabled=”on” button_two_letter_spacing__hover=”0″ button_one_bg_color__hover_enabled=”off” button_two_bg_color__hover_enabled=”off”][\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”3.22″ custom_padding=”5px|||”][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”3.22″ custom_padding=”0px|||” animation_style=”flip”][et_pb_row make_equal=”on” _builder_version=”3.25″][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_text_color=”#261402″ background_color=”#f5e7d4″ custom_padding=”10px|10px|10px|10px|false|false”]

Chicken supreme<\/h3>[\/et_pb_text][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2021\/04\/Supreme-de-Volaille-1000.jpg” alt=”recette supr\u00eame de volaille” title_text=”Supr\u00eame de Volaille-1000″ align=”center” _builder_version=”4.9.4″ _module_preset=”default” custom_padding=”20px|20px|20px|20px|false|false”][\/et_pb_image][et_pb_text _builder_version=”4.9.4″ _module_preset=”default” text_text_color=”#261402″ border_color_all=”#261402″ border_width_bottom=”1px”]

Ingredients\u00a0<\/h4>[\/et_pb_text][et_pb_text _builder_version=”4.9.4″ _module_preset=”default” text_text_color=”#707070″]

4 chicken breasts
4 carrots
2 Agata varietal potatoes
1 red onion
Truffle oil
300g cr\u00e8me fraiche
60g salted butter
Salt
Timut pepper<\/p>[\/et_pb_text][et_pb_text _builder_version=”4.9.4″ _module_preset=”default” text_text_color=”#261402″ border_color_all=”#261402″ border_width_bottom=”1px”]

Pr\u00e9paration <\/h4>[\/et_pb_text][et_pb_text _builder_version=”4.9.4″ _module_preset=”default” text_text_color=”#707070″]

1. Peel and cut your potatoes, then cook them in 300gof cr\u00e8me fraiche, and 300g of salted water. Oncecooked, mix everything. Season with truffle oil to yourtaste.
2. Peel your carrots and cut them in half, lengthwise. Ina frying pan, melt 30g butter, and cook your carrotsover low heat for about 10 minutes on each side.Adjust the seasoning to your taste.
3. Cut the red onion into 6 pieces, cook them over lowheat in butter for about 10 minutes (you can cook themwith the carrots).
4. In a very hot pan, drizzle the olive oil, the saltedbutter, and add your chicken breasts. Lower the heatdirectly and cook them for about 5 minutes on eachside. Finish cooking in the oven for about 8 minutes at180\u00b0C.
5. Serve hot.\u00a0<\/p>\n

    <\/ol>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.8.1″ _module_preset=”default”][et_pb_column type=”4_4″ _builder_version=”4.8.1″ _module_preset=”default”][et_pb_button button_url=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2021\/04\/RECIPE-CHICKEN-SUPREME.pdf” url_new_window=”on” button_text=”Download the recipe” _builder_version=”4.9.4″ _module_preset=”default” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"

    Chicken supremeIngredients\u00a04 chicken breasts4 carrots2 Agata varietal potatoes1 red onionTruffle oil300g cr\u00e8me fraiche60g salted butterSaltTimut pepperPr\u00e9paration 1. Peel and cut your potatoes, then cook them in 300gof cr\u00e8me fraiche, and 300g of salted water. Oncecooked, mix everything. Season with truffle oil to yourtaste.2. Peel your carrots and cut them in half, lengthwise. Ina frying pan, melt […]<\/p>\n","protected":false},"author":5,"featured_media":0,"parent":4772,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"[et_pb_section fb_built=\"1\" fullwidth=\"on\" _builder_version=\"3.22\" background_image=\"https:\/\/www.paulmas.com\/wp-content\/uploads\/2015\/03\/cote-mas-vigne-restaurant.jpg\" custom_padding=\"||0px|\"][et_pb_fullwidth_header title=\"C\u00f4t\u00e9 Mas - Luxe Rural\" content_max_width=\"none\" _builder_version=\"3.16\" background_color=\"rgba(255, 255, 255, 0)\" button_one_letter_spacing_hover=\"0\" button_two_letter_spacing_hover=\"0\" button_one_text_size__hover_enabled=\"off\" button_two_text_size__hover_enabled=\"off\" button_one_text_color__hover_enabled=\"off\" button_two_text_color__hover_enabled=\"off\" button_one_border_width__hover_enabled=\"off\" button_two_border_width__hover_enabled=\"off\" button_one_border_color__hover_enabled=\"off\" button_two_border_color__hover_enabled=\"off\" button_one_border_radius__hover_enabled=\"off\" button_two_border_radius__hover_enabled=\"off\" button_one_letter_spacing__hover_enabled=\"on\" button_one_letter_spacing__hover=\"0\" button_two_letter_spacing__hover_enabled=\"on\" button_two_letter_spacing__hover=\"0\" button_one_bg_color__hover_enabled=\"off\" button_two_bg_color__hover_enabled=\"off\"][\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=\"1\" _builder_version=\"3.22\" custom_padding=\"5px|||\"][\/et_pb_section][et_pb_section fb_built=\"1\" _builder_version=\"3.22\" custom_padding=\"0px|||\" animation_style=\"flip\"][et_pb_row make_equal=\"on\" _builder_version=\"3.25\"][et_pb_column type=\"4_4\" _builder_version=\"3.25\" custom_padding=\"|||\" custom_padding__hover=\"|||\"][et_pb_text _builder_version=\"4.6.1\" _module_preset=\"default\" text_text_color=\"#261402\" background_color=\"#f5e7d4\" custom_padding=\"10px|10px|10px|10px|false|false\"]\n

    Supr\u00eame de volaille<\/h3>\n[\/et_pb_text][et_pb_image src=\"https:\/\/www.paulmas.com\/wp-content\/uploads\/2021\/04\/Supreme-de-Volaille-1000.jpg\" alt=\"recette supr\u00eame de volaille\" title_text=\"Supr\u00eame de Volaille-1000\" align=\"center\" _builder_version=\"4.9.4\" _module_preset=\"default\" custom_padding=\"20px|20px|20px|20px|false|false\"][\/et_pb_image][et_pb_text _builder_version=\"4.9.4\" _module_preset=\"default\" text_text_color=\"#261402\" border_color_all=\"#261402\" border_width_bottom=\"1px\"]\n

    Ingr\u00e9dients <\/h4>\n[\/et_pb_text][et_pb_text _builder_version=\"4.9.4\" _module_preset=\"default\" text_text_color=\"#707070\"]\n
      \n \t
    • \n
      \n
      \n
      \n
      \n\n4 supr\u00eames de volaille<\/span>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/li>\n \t
    • \n
      \n
      \n
      \n
      \n\n4 carottes<\/span>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/li>\n \t
    • \n
      \n
      \n
      \n
      \n\n1 oignon rouge<\/span>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/li>\n \t
    • \n
      \n
      \n
      \n
      \n\nHuile de truffe<\/span>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/li>\n \t
    • \n
      \n
      \n
      \n
      \n\n300g de cr\u00e8me<\/span>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/li>\n \t
    • \n
      \n
      \n
      \n
      \n\n60g de beurre demi sel<\/span>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/li>\n \t
    • \n
      \n
      \n
      \n
      \n\nSel<\/span>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/li>\n \t
    • Poivre de Timut<\/li>\n<\/ul>\n[\/et_pb_text][et_pb_text _builder_version=\"4.9.4\" _module_preset=\"default\" text_text_color=\"#261402\" border_color_all=\"#261402\" border_width_bottom=\"1px\"]\n

      Pr\u00e9paration <\/h4>\n[\/et_pb_text][et_pb_text _builder_version=\"4.9.4\" _module_preset=\"default\" text_text_color=\"#707070\" hover_enabled=\"0\" sticky_enabled=\"0\"]\n
        \n \t
      1. \n
        \n
        \n\n\u00c9<\/span>pluchez <\/span>et coupez <\/span>vos pommes <\/span>de terres, puis <\/span>mettez-les <\/span>en cuisson <\/span>dans les 300g de cr\u00e8me et 300g <\/span>d'eau sal\u00e9e. Une fois cuit mixez le tout. Assaisonnez <\/span>d'huile de truffe selon vos go\u00fbts.<\/span>\n\n<\/div>\n<\/div>\n
        \n
        \n\n2. \u00c9pluchez vos carottes et coupez-les en deux dans la longueur. Dans une po\u00eale faire fondre 30g beurre, et faites cuire vos carottes \u00e0 feu doux environ 10 minutes de chaque c\u00f4t\u00e9. Rectifiez l'assaisonnement si besoin.<\/span>\n\n3.Dans une po\u00eale bien chaude, <\/span>mettez l\u2019huile d'olive, le <\/span>beurre demi-sel, <\/span>et ajoutez <\/span>vos supr\u00eames <\/span>de volaille <\/span>\u00e0 <\/span>cuire c\u00f4t\u00e9 peau. Baissez <\/span>directement <\/span>le feu et faites-les <\/span>cuire environ <\/span>5minutes <\/span>de chaque <\/span>c\u00f4t\u00e9. Terminez <\/span>la <\/span>cuisson au four environ 8minutes \u00e0 180\u00b0C.<\/span>\n\n4. E\u0301talez la pa\u0302te feuillete\u0301e. E\u0301talez les champignons sur la pa\u0302te feuillete\u0301e en dessinant un carre\u0301 au centre de la pa\u0302te. De\u0301posez le filet de b\u0153uf sur les champignons et refermez les bords de la pa\u0302te feuillete\u0301e pour enfermer la pre\u0301paration de fac\u0327on herme\u0301tique.<\/span>\n\n \n
        \n
        \n
        \n
        \n\nPre\u0301parez une dorure <\/span><\/strong>:<\/strong> Me\u0301langez les 2 jaunes d\u2019\u0153ufs a\u0300 20 cl de lait. Badigeonnez la pa\u0302te feuillete\u0301e. Enfournez a\u0300 180\u00b0 pendant 40 min.<\/span>\n\n<\/span>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
        \n
        \n
        \n
        \n\nLe petit plus du chef <\/span><\/strong>:<\/strong> Pour un effet \u00ab waouh \u00bb fai\u0302tes un de\u0301cor au couteau sur la pa\u0302te feuillete\u0301e avant d\u2019enfourner au four. Mais attention ne percez pas la pa\u0302te !<\/span>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/li>\n<\/ol>\n \n
          <\/ol>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\"4.8.1\" _module_preset=\"default\"][et_pb_column type=\"4_4\" _builder_version=\"4.8.1\" _module_preset=\"default\"][et_pb_button button_url=\"https:\/\/www.paulmas.com\/wp-content\/uploads\/2021\/04\/RECETTE-SUPREME-DE-VOLAILLE-1.pdf\" url_new_window=\"on\" button_text=\"Recette \u00e0 t\u00e9l\u00e9charger\" _builder_version=\"4.9.4\" _module_preset=\"default\" hover_enabled=\"0\" sticky_enabled=\"0\"][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]","_et_gb_content_width":"","footnotes":""},"class_list":["post-5806","page","type-page","status-publish","hentry"],"yoast_head":"\nSupreme de volaille - Les Domaines Paul Mas<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.paulmas.com\/cote-mas\/recettes\/supreme-de-volaille\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Supreme de volaille - Les Domaines Paul Mas\" \/>\n<meta property=\"og:description\" content=\"Chicken supremeIngredients\u00a04 chicken breasts4 carrots2 Agata varietal potatoes1 red onionTruffle oil300g cr\u00e8me fraiche60g salted butterSaltTimut pepperPr\u00e9paration 1. 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