{"id":10172,"date":"2021-05-03T13:41:32","date_gmt":"2021-05-03T13:41:32","guid":{"rendered":"https:\/\/paulmas.com\/news\/chicken-supreme\/"},"modified":"2022-09-30T07:28:44","modified_gmt":"2022-09-30T07:28:44","slug":"chicken-supreme","status":"publish","type":"post","link":"https:\/\/www.paulmas.com\/en\/recipe\/chicken-supreme\/","title":{"rendered":"Chicken supreme"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; custom_padding_last_edited=&#8221;on|phone&#8221; admin_label=&#8221;Header&#8221; _builder_version=&#8221;4.18.0&#8243; use_background_color_gradient=&#8221;on&#8221; background_color_gradient_type=&#8221;circular&#8221; background_color_gradient_direction_radial=&#8221;bottom right&#8221; background_color_gradient_stops=&#8221;rgba(0,0,0,0.5) 18%|#000000 100%&#8221; background_color_gradient_start=&#8221;rgba(0,0,0,0.5)&#8221; background_color_gradient_start_position=&#8221;30%&#8221; background_color_gradient_end=&#8221;#000000&#8243; background_image=&#8221;https:\/\/www.paulmas.com\/wp-content\/uploads\/2021\/04\/Supreme-de-Volaille-1000.jpg&#8221; 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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.<br \/>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.<br \/>3. Cut the red onion into 6 pieces, cook them over lowheat in butter for about 10 minutes (you can cook themwith the carrots).<br \/>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.<br \/>5. Serve hot.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.18.0&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.18.0&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_divider show_divider=&#8221;off&#8221; _builder_version=&#8221;4.18.0&#8243; _module_preset=&#8221;default&#8221; height=&#8221;71px&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_divider][et_pb_button url_new_window=&#8221;on&#8221; button_text=&#8221;Download the recipe&#8221; button_alignment=&#8221;center&#8221; _builder_version=&#8221;4.18.0&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_button][et_pb_divider show_divider=&#8221;off&#8221; _builder_version=&#8221;4.18.0&#8243; _module_preset=&#8221;default&#8221; height=&#8221;71px&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.18.0&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.18.0&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_blog fullwidth=&#8221;off&#8221; include_categories=&#8221;371&#8243; show_more=&#8221;on&#8221; show_author=&#8221;off&#8221; show_date=&#8221;off&#8221; show_excerpt=&#8221;off&#8221; show_pagination=&#8221;off&#8221; _builder_version=&#8221;4.18.0&#8243; _module_preset=&#8221;default&#8221; width=&#8221;61%&#8221; module_alignment=&#8221;center&#8221; border_width_all=&#8221;0px&#8221; box_shadow_style=&#8221;preset6&#8243; global_colors_info=&#8221;{}&#8221;][\/et_pb_blog][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 4 chicken breasts 4 carrots 2 Agata varietal potatoes 1 red onion Truffle oil 300g cr\u00e8me fraiche 60g salted butter Salt Timut pepper Direction1. 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 [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":5666,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[374],"tags":[],"class_list":["post-10172","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chicken supreme - 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\/recette\/supreme-de-volaille\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chicken supreme - Les Domaines Paul Mas\" \/>\n<meta property=\"og:description\" content=\"Ingredients 4 chicken breasts 4 carrots 2 Agata varietal potatoes 1 red onion Truffle oil 300g cr\u00e8me fraiche 60g salted butter Salt Timut pepper Direction1. 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