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Chicken Dishes · Recipe No. 172

Baked Supreme of Chicken with sage mousse

Baked Supreme of Chicken with sage mousse made with chicken supremes, raw chicken, double cream and egg white. The recipe serves 12; change the portions and units below and the amounts update.

  • Serves 12

Method

  1. Beat egg whites, add minced chicken cool over ice, beat in cream, season add brunoise & sage.

  2. Season and seal chicken supremes quickly on their presentation sides.

  3. Allow to cool spread evenly with mousse, cover with crepinette.

  4. Cook in oven Gas 5 approx 20 mins.

  5. Finish madeira sauce with cream and butter, lightly fry mushrooms.

  6. Cut each supreme in half at a slight angle, serve on sauce.

  7. Garnish with a few mushrooms & sage leaves.

Tip: tap a step to tick it off as you cook.

Shopping list for 12 portions

Meat & poultry

Fruit & veg

Dairy & eggs

Wine & drinks

Fresh herbs

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “SR172”.